Chipotle Chicken Salad With Rice and Roasted Corn

Name: Chipotle Chicken Salad With Rice and Roasted Corn
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 4 green onions, sliced and chopped small; 4 tablespoons fresh lime juice; 1 tablespoon minced canned chipotle chile; 1 1/2 tablespoons ground cumin; 1 cup olive oil; 4 boneless skinless chicken breast halves; 4 ears fresh corn, shucked and parboiled; 2 red bell peppers, quartered lengthwise and seeded; 2 yellow bell peppers, quartered lengthwise and seeded; 3 cups water; 2 teaspoons salt; 2 cups basmati rice (rinsed very well to remove starch) or 2 cups other long grain rice (rinsed very well to remove starch); 3/4 cup chopped fresh cilantro

Submitted by sherrilljoy

"This recipe is from a class I took with my favorite chef in Portland, OR, Jessica Benedetti. I have been asked for this recipe more times than I can count. It's fabulous and really impresses everyone."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4-6

ingredients

Dressing
4 green onions, sliced and chopped small
4 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chile
1 ¹⁄₂ tablespoons ground cumin
1 cup olive oil
Salad
4 boneless skinless chicken breast halves
4 ears fresh corn, shucked and parboiled
2 red bell peppers, quartered lengthwise and seeded
2 yellow bell peppers, quartered lengthwise and seeded
3 cups water
2 teaspoons salt
2 cups basmati rice (rinsed very well to remove starch) or 2 cups other long grain rice (rinsed very well to remove starch)
³⁄₄ cup chopped fresh cilantro

directions

Combine first 4 ingredients into small bowl.
Whisk in olive oil a little at a time.
Add 1/2 cup cilantro to dressing.
Season dressing to taste with salt and pepper.
Place chicken, corn, and bell peppers on rimmed baking sheet.
Brush 1/2 cup dressing over both sides of chicken and vegetables.
Let stand 30 minutes.
Bring 3 cups water and 2 tsp salt to boil in heavy saucepan.
Rinse rice well to avoid stickiness once cooked.
Add rice to boiling water.
Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes.
Remove from heat. Keep pan covered and let rice stand 5 minutes.
Transfer rice to large bowl; fluff with fork.
Pour 1/2 cup dressing over hot rice and toss; let cool.
Prepare barbecue (medium heat).
Grill chicken and vegetables until chicken is cooked through and peppers are tender and charred on skin side only, about 6 minutes and corn is slightly roasted.
Place peppers in paper or plastic bag for 5 minutes to 'sweat' the skin.
Remove charred skin from peppers and discard.
Cut chicken and peppers into strips.
Cut corn off cobs.
Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again.
Season to taste with salt and pepper.
Sprinkle with remaining cilantro and serve.

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Reviews

This was fantastic. It took quite a while to make, but the end result was well worth it. I especially liked the roasted corn and peppers. They really made the dish for me. I was a little confused regarding the dressing, as the instructions directed me to make 3/4 cup, but other instructions called for more. Flavour-wise, I think it probably could stand to have a little more dressing, but it was still fantastic. I'll just increase the amounts a bit next time. Thanks for posting. Made for Fall PAC 2012

Lazarus