Baby Romaine Salad with Spicy Chicken & Warm Chipotle Vinaigrette

Baby Romaine Salad with Spicy Chicken & Warm Chipotle Vinaigrette
Photo by Scott Phillips


  • 2 Tbs. all-purpose flour
  • 3 oil-packed sun-dried tomatoes, drained and chopped
  • 1 lime, cut into quarters
  • 6 oz. baby romaine, washed and spun dry (about 8 loosely packed cups)
  • ¼ lb. iceberg lettuce, thinly sliced, washed and spun dry (about 2 cups)
  • ½ cup loosely packed fresh cilantro leaves
  • 1 Tbs. chili powder
  • + 12 more ingredients
    • 1 tsp. ground cumin
    • 2 Tbs. fine cornmeal (preferably white)
    • ½ cup plus 3 Tbs. extra-virgin olive oil
    • 1-½ cups cooked fresh or thawed frozen corn kernels (from about 2 ears)
    • Kosher salt and freshly ground black pepper
    • 1 ripe avocado, cut into ¾-inch dice
    • 1 tsp. Dijon mustard
    • 2 tsp. light brown sugar
    • ½ small red onion, thinly sliced into half moons
    • 1-¼ lb. boneless, skinless chicken breasts (about 3 small), cut crosswise into 1-inch-thick strips
    • 1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce
    • 2 Tbs. balsamic vinegar

Toss the romaine, iceberg, and half of the cilantro in a large bowl. In a blender or food processor, purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in 1/2 cup of the oil. Transfer to a measuring cup; season to...

View full recipe at Fine Cooking


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