Chipotle Chicken and Cilantro Vinaigrette give this one dish dinner a real taste of Mexico.

Combine the taste of cilantro dressing with fresh and lively salad crunch, and top it with grilled spicy chipotle chicken – you’ll have the best summer salad … this one will be on repeat.

CHIPOTLE CHICKEN MARINADE

• 3-4 chicken breasts, or 8 boneless, skinless thighs
• 2 chipotles in adobo sauce, minced
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp Mexican oregano
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 2 tbsp vegetable oil
• 2 tbsp fresh lime juice

Blend all ingredients until smooth, and pour over chicken.  Marinate for at least 1 hour, and up to overnight.

Grill until cooked through, and set aside.  Do not slice until chicken has rested at least 15 minutes.

CILANTRO VINAIGRETTE

• 1 huge bunch cilantro – chopped up
• 1/2 cup olive oil
• 2 tbsp white wine vinegar
• 1 loved garlic, minced
• 1 tsp sea salt
• 1/2 tsp red pepper flakes
• 1 tsp dijon mustard

Put all ingredients in blender and process until smooth.

This vinaigrette is delicious!  Use it on a salad, or as a topping for your steak ….. dip your prawns into it …. the list is endless.

SALAD

include any number of ingredients to create texture, bright, crispy crunchy fresh vegetables as well as creamy avocado, tasty fruit and toasted nuts

• salad greens
• spinach
• cucumber
• sweet peppers
• snap peas
• corn, grilled and sliced off the cobb
• avocado
• sliced strawberries
• cooked bacon
• toasted nuts

Toss salad ingredients together, and drizzle with cilantro vinaigrette.

Top with sliced chicken and drizzle a little more vinaigrette over the chicken.