1cupFresh cilantroI use the stems for the paste and the leaves for salad
¼tspground black pepper
Zest of 1 limeoptional
Honey Jalapeno Vinaigrette
1limejuice and zest
1/2cupcanola or vegetable oil
1cupfresh cilantroleaves and stems
Tortilla Straws or crushed tortilla chips
Combine chipotle paste ingredients and process in a blender or food processor until thick. Rub chicken thoroughly with paste. Marinate for 30 minutes or up to several hours. Refrigerate until grilling.
Combine Vinaigrette ingredients and process in a blender or food processor. Refrigerate until serving.
Preheat oven to 450 degrees F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with chipotle chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on an oiled baking sheet and bake for 5-10 minutes or until lightly browned.
Grill Chicken and allow to cool slightly. Slice thinly.
Assemble salad ingredients. Top with grilled chicken and garnish with additional cilantro. Serve with vinaigrette and tortilla straws.
Store covered in the refrigerator for up to one week.
This dressing recipe yields more than what you need for 4 salads so make plenty. It's delicious and would even make a great sauce for seafood!
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.