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CHICKEN - Grilled Chicken and Corn Salad with Chipotle Crema :]>
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| Grilled Chicken and Corn Salad with Chipotle Crema Rachael Ray Makes: 4 servings | |
| 1 cup | heavy cream or Mexican crema |
| 2 tablespoons | chipotle chiles in adobo sauce, pureed or finely chopped |
| 1 pound | boneless, skinless chicken, (breast or thigh) |
| 2 large ears | corn |
| 1/4 cup | olive oil, plus more for drizzling |
| Salt | |
| pepper | |
| 1 tablespoon | chopped fresh thyme |
| 1 teaspoon | dried Mexican oregano |
| 1 teaspoon | ground cumin |
| Juice of 2 | limes, (about 4 tbsp.) |
| 2 teaspoons | acacia honey or light agave |
| 6 cups | chopped romaine hearts |
| 1/4 cup | diced red onions |
| 4 ounces | Manchego cheese, shaved with a vegetable peeler |
| 1 | ripe Hass avocado, sliced and dressed with lemon or lime juice to slow browning |
Cilantro, minced for garnish
directions
Heat a grill pan or outdoor grill over medium-high to high.
In a small saucepan, heat the cream and chipotle over low, stirring occasionally. Simmer until it thickens a bit, about 5 minutes. Keep warm.
Drizzle the chicken and corn with a little oil. Season with salt, pepper, thyme, oregano and cumin. Grill the chicken and corn until the chicken is cooked through and the corn is charred in spots, turning occasionally, 12 to 15 minutes. (If using a grill pan, cook the corn first.) Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they'll fall into the big bowl). Repeat with the other corncob. Slice the chicken. Douse the chicken and corn with the juice of 1 lime.
In a large bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season. Toss with the greens. Divide among plates; top with the cheese, chicken, corn, chipotle crema and avocado.
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