Tuesday, September 6, 2011

Grilled Sweet Corn, Black Bean and Cherry Tomato Salad with Chipotle Chicken

This salad pulls the flavors of the end of summer together! Succulent sweet corn and juicy tomatoes are at their best the end of August and into September. I can't help but eat this almost any day. You can make any number of variations changing out the the beans, meat, no meat, salmon. What ever you are in the mood for the basic salad is wonderful

2 ears sweet corn, grilled and kernels removed from the cob
1 can black beans, rinsed and drained
12 cherry tomatoes, quartered
5 slices of cooked bacon crumbled
one bunch green onions, including green tops, cut on the diagonal into 1/4 inch slices
1/4 cup coarsely chopped fresh cilantro
2 southwest chipotle chile-grilled chicken breasts

Dressing for salad
1/2 cup olive oil
2 tablespoons cider vinegar
1 teaspoon adobe sauce from canned chipotle chiles
2 teaspoons whole-grain mustard
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon freshly ground pepper

Whisk together the dressing ingredients. I like to use an emulsion blender to mix the dressing. Toss everything together and serve immediately or chill until ready to serve.

To make Chipotle chicken:

2 tablespoons unsalted butter
1/8 cup honey
1 tablespoons minced chipotle chiles in adobe sauce
1/2 teaspoon kosher salt
2 boneless, skin-on chicken breasts
olive oil
ground pepper

Melt butter, add honey, chiles and 1/2 teaspoon honey, mix and keep warm. Brush chicken breasts with olive oil and season with salt and pepper. Grill chicken for 3 minutes on each side then brush both sides with chipotle butter, basting twice more until the chicken is done. Cool, dice and add to salad.

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