Grilled Chicken With Corn Salad - cooking recipe

Ingredients

FOR THE CHIPOTLE DRESSING
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely chopped chipotle chiles in adobo or 2 teaspoons chipotle hot sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon grated lime rind
1/2 teaspoon salt
FOR THE SALAD
1 lb boneless skinless chicken breast
3 cups grilled corn kernels
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1/4 cup fresh cilantro leaves, chopped
2 green onions, sliced
1/2 sweet red pepper, chopped
4 -6 cups torn salad greens (romaine, spinach, arugula, red and green leaf lettuce)

Preparation

FOR THE CHIPOTLE: In a small bowl or measuring cup, whisk together oil, lemon juice, chipotle, garlic, oregano, lime rind and salt,.
FOR THE SALAD: Remove 1 tablespoons of the dressing and brush on both sides of chicken. Place on greased grill over medium-high heat; close lid and grill 6-8 minutes on each side or until juices run clear and internal temperature reaches 185F on meat thermometer. Transfer to cutting board and let stand for 5 minutes. Slice into thin strips. Chicken can be covered and refrigerated for up to 24 hours.
In a large serving bowl, combine chicken, corn, tomatoes, cilantro, onions, and red pepper; toss with remaining dressing. Divide salad greens among plates and evenly distribute salad over top.