Salad – 2 chicken breasts Skinless boneless – 8 cups lettuce Greens of your choice (I like green leaf) – 1 cup corn Fire roasted – I find mine in my grocers’ freezer section – 2 cups Red cabbage shredded – 1 red pepper diced – .75 avocado remaining 1/4 is used in the dressing – 1 tomato diced – you can also use salsa or pico – 1 bunch cilantro Chipotle paste – 3 Chipotle Chilies in Adobo – 3 tbsp olive oil vegetable or canola is fine too – 1 tbsp honey – 1 tbsp diced onion – 1 cup Fresh cilantro I use the stems for the paste and the leaves for salad – 1 tbsp chili powder – 2 tsp ground cumin – 1 tsp paprika – ½ tsp cayenne pepper – 1 tsp Mexican oregano – 1 tsp garlic powder – 1 tsp salt – ¼ tsp ground black pepper – Zest of 1 lime optional Honey Jalapeno Vinaigrette – 1 lime juice and zest – 1/2 cup canola or vegetable oil – 1 tsp salt – 1 cup fresh cilantro leaves and stems – 1/4 cup honey – 1 tsp Dijon mustard – 1 jalapeno seeded – 1/4 avocado Tortilla Straws or crushed tortilla chips – 2 Tortillas raw