Grilled Chicken and Corn Salad with Chipotle Crema
This recipe was featured in the September 2015 edition of Every Day with Rachael Ray magazine.
Ingredients
- 1 cup heavy cream or Mexican crema
- 2 tablespoons chipotle chiles in adobo sauce, puréed 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 and pepper
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- Juice of 2 limes (about 4 tablespoons)
- 2 teaspoons acacia honey or light agave
- 6 cups chopped romaine hearts
- 4 ounces Manchego cheese, shaved with a vegetable peeler
- 1 ripe Hass avocado, sliced and dressed with lemon or lime juice to slow browning
Preparation
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.
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.