Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (Skinless boneless )
  • 8 cups lettuce (Greens of your choice (I like green leaf))
  • 1 cup corn (Fire roasted - I find mine in my grocers' freezer section)
  • 2 cups Red cabbage (shredded)
  • 1 red pepper (diced)
  • .75 avocado (remaining 1/4 is used in the dressing)
  • 1 tomato (diced - you can also use salsa or pico)
  • 1 bunch cilantro
  • 3 Chipotle Chilies in Adobo
  • 3 tbsp olive oil (vegetable or canola is fine too)
  • 1 tbsp honey
  • 1 tbsp diced onion
  • 1 cup Fresh cilantro (I use the stems for the paste and the leaves for salad)
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 1 tsp Mexican oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • Zest of 1 lime (optional)
  • 1 lime (juice and zest)
  • 1/2 cup canola or vegetable oil
  • 1 tsp salt
  • 1 cup fresh cilantro (leaves and stems)
  • 1/4 cup honey
  • 1 tsp Dijon mustard
  • 1 jalapeno (seeded)
  • 1/4 avocado
  • 2 Tortillas (raw)

Instruction

  • Combine chipotle paste ingredients and process in a blender or food processor until thick. Rub chicken thoroughly with paste. Marinate for 30 minutes or up to several hours. Refrigerate until grilling.
  • Combine Vinaigrette ingredients and process in a blender or food processor. Refrigerate until serving.