grilled chicken salad with chipotle-lime vinaigrette

Although the ingredient list might be a little long, don't let it intimidate you.  It's actually quite easy to put together and makes a delicious dinner for two. 

Grilled Chicken Salad with Chipotle-Lime Vinaigrette
adapted from this recipe on Tasty Kitchen

• 1 chipotle pepper (from a can with adobo sauce), minced
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1/2 cup olive oil
• 1/4 t. salt
• 1/8 t. black pepper
• 1/8 t. garlic powder
• 1/2 t. cumin
• 1 t. sugar
• 2 thin boneless, skinless chicken breasts
• 1 head Romaine lettuce, chopped
• 1 cup matchstick carrots
• 2 cups frozen corn
• 1 cup pico de gallo
• 1 avocado, sliced

For the dressing/marinade, combine chipotle pepper, lime juice, cilantro, seasonings, and sugar in a small bowl.  Whisk in olive oil.  Pour half of the dressing into a zip top bag and add chicken breasts.  Marinate for at least an hour or up to overnight.  Refrigerate the rest of the dressing.

Preheat a grill to medium-high heat (a George Foreman grill works great).  Grill chicken until cooked through. 

Meanwhile, roast the frozen corn by broiling it on the top rack of your oven for 8-10 minutes or until it has brown spots.  In a large bowl, combine the lettuce and carrots.  Whisk the dressing to recombine and then toss with lettuce and carrots.  Slice chicken into thin pieces and place on top of salad.  Top salad with roasted corn, avocado, and pico de gallo.