Tag: Corn

Chopped Salad with Adobo Lime Vinaigrette

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette

I stopped at a Cosi for lunch one day on a drive back from the city. Haven’t been to one in years. I ordered an Adobo Lime Chicken Salad. I enjoyed it and reproduced it, I think with a little more zip. Here’s my version, Chicken Chopped Salad with Adobo Lime Vinaigrette.

Adobo LimeVinaigrette

adobo lime vinaigrette

Make the vinaigrette first so it has a chance to meld. Make at least 30 minutes in advance and leftover vinaigrette will keep in the refrigerator for 3-4 days.

Combine olive oil, lime juice, adobo sauce, grated garlic, agave, salt, and chopped cilantro in a covered jar and shake well.

Grilled Chicken

Grill up boneless and skinless chicken breasts to serve with the Chopped Salad with Adobo Lime Vinaigrette.

Heat the grill to high. Season the chicken on both sides with salt and let sit for 30 minutes. Drizzle a little olive oil over both sides to prevent sticking. Grill and let rest for 5-10 minutes. Slice on the bias. See our video, Grilled Boneless Chicken Breasts.

Chopped Salad

Use fresh corn raw, grilled or steamed, let cool slightly and then remove the kernels by sliding a knife down the corn from top to bottom, turning a little each time until the whole cob is bare. and place in a large bowl.

removing corn kernels from the cob

Add black beans, peppers, tomatoes, cucumbers, and salt to the corn and toss to mix well.

Use a crisp lettuce like Romaine and chop it to bite-size pieces and place in a large salad bowl.

These ingredients can be prepared up to a day in advance. Cover tightly and hold in the refrigerator.

To assemble, dress the lettuce with enough of the adobo lime vinaigrette to coat well, but not pool in the bottom of the bowl.

Pour more of the vinaigrette over the vegetables, toss well, and spread over the top of the greens.

Note: The chopped vegetables are heavy and fall to the bottom of the bowl when tossed. Dressing the lettuce separately and spreading the dressed vegetables over the top makes a more attractive presentation.

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette individual bowl

Slice the onion and avocado, season with a sprinkle of salt, a drizzle of there vinaigrette, and lay decoratively over the salad.

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette with chicken and avocado

Garnish with the shredded cheese as desired.

Serve the sliced chicken on a separate platter, or prepare individual salad bowls as directed above, and place the chicken on the very top. Don’t forget to pour a little of the vinaigrette over the chicken, too.

 

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Adobo Lime Vinaigrette

adobo lime vinaigrette

Try this with grilled skirt steak or omit the meat or chicken and serve with extra black beans for a vegan salad.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 1 1/4 cups 1x
  • Category: Salad Dressings/Viniagrettes
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Ingredients

½ cup olive oil
¼ cup freshly squeezed lime juice
2 teaspoons adobo sauce, strained from a can of chipotle peppers in adobo sauce
1 medium clove of garlic, grated
1 teaspoon agave
1 teaspoon kosher salt
½ cup chopped fresh cilantro

Instructions

Place the oil, lime juice, adobo sauce, garlic, agave, salt, and cilantro in a covered jar and shake well.

Let sit for at least 30 minutes to let the flavors meld.

Notes

Can be made in advance; shake well just before using. Lasts 3-4 days in the refrigerator

Keywords: salad dressing, vinaigrette, lime vinaigrette, adobo sauce, lime, cilantro

 

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Grilled Chicken and Chopped Salad

Grilled Chicken Chopped Salad with Adobo Lime Vinaigrette

This recipe is great for entertaining. Almost everything can be prepared in advance and assembled at the last minute. Dress with our delicious Adobo Lime Vinaigrette.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Category: Salads
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Ingredients

4 ears fresh corn, or 3 cups frozen or drained canned corn
8 baby bell peppers thinly sliced or 1 red bell pepper, diced
20 cherry tomatoes halved
½ English cucumber quartered and sliced
½ teaspoon kosher salt
8 cups chopped lettuce, such as Romaine
1 can (15.5 ounces) black beans, rinsed and drained well
1 avocado, sliced
red onion slices

Garnish
Shredded cheese, such cojita, Monterrey jack or sharp cheddar; optional

Instructions

Use fresh corn raw, grilled or steamed, let cool slightly and then remove the kernels by sliding a knife down the corn from top to bottom, turning a little each time until the whole cob is bare. and place in a large bowl.

Add black beans, peppers, tomatoes, cucumbers, and salt to the corn and toss to mix well.

Use a crisp lettuce like Romaine and chop it to bite-size pieces and place in a large salad bowl.

These ingredients can be prepared up to a day in advance. Cover tightly and hold in the refrigerator.

To assemble, dress the lettuce with enough of the adobo lime vinaigrette to coat well, but not pool in the bottom of the bowl.

Pour more of the vinaigrette over the vegetables, toss well, and spread over the top of the greens.

Slice the onion and avocado, season with a sprinkle of salt, a drizzle of there vinaigrette, and lay decoratively over the salad.

Garnish with the shredded cheese as desired.

Serve the sliced chicken on a separate platter, or prepare individual salad bowls as directed above, and place the chicken on the very top. Don’t forget to pour a little of the vinaigrette over the chicken, too.

Notes

Note: The chopped vegetables are heavy and fall to the bottom of the bowl when tossed. Dressing the lettuce separately and spreading the dressed vegetables over the top makes a more attractive presentation.

See our grilled chicken recipe and video here: Grilled Boneless Chicken Breast

Keywords: chopped salad, dinner salad, black beans, corn, bell peppers, avocado, red onion

 

Grilled Vegetables

Do you get carried away by the beautiful produce at the farmers’ market? It happens to me all time. From one stand to the next there are more and more tantalizing vegetables. Fear not, you can toss them all on the grill and make a medley of Grilled Vegetables!

Grilled vegetables are a wonderful side for any meal or a meal in and of themselves. The leftovers make great wrap sandwiches the next day or dice them for a salad.

grilled vegetables on grill, zucchini, red onions, eggplant and corn

Cooking times vary depending on the whether the vegetable is cooked whole or sliced. I like my eggplant cooked well. I don’t find the taste of undercooked eggplant or its spongy texture appealing. However, a well-cooked, silken eggplant is perfection.

Corn takes a couple minutes per side, so 6 – 8 minutes. Cook over high heat for charred corn, which also makes a wonderful chowder. To cook gently, place it on the indirect heat side and cook for the same amount of time.

Scallions cook quickly and char easily – keep an eye on them, but it’s well worth grilling them for the sweetness they exude right off the grill.

To cook zucchini and summer squash I remove them while they have a little firmness. They contain lots of water and can turn to mush easily. A little texture in the bite is nice.

To grill, simply drizzle with olive oil and good sprinkle of salt and pepper. Additional dressings or herbs can be added after cooking.

Grill up some thick, bone-in pork chops to go along with your grilled vegetables!

Let yourself be tempted – bring those veggies home and grill them up!

Watch our video on How to Grill Vegetables here.

Black Bean and Barley Salad

Black Bean and Barley Salad

We are doing a series of video releases over the next 100 days or so. Today we’re featuring a Black Bean and Barley Salad.

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!

Black Bean and Barley Salad

Try this quick and easy Black Bean and Barley Salad. Make a double portion – leftovers are great!

Watch the Video Here:

 

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Black Bean and Barley Salad

Black Bean and Barley Salad

A quick and easy summer salad – perfect for picnics and barbecues.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 servings 1x
  • Category: Salad
Scale

Ingredients

  • Vinaigrette
    ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Salad
    2 ears corn kernels
  • 3 cups cooked barley (1 cup dry pearl barley)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like)
  • ¾ cup minced red onion
  • 1 jalapeno, minced
  • 2 avocadoes, cut into bite-size cubes

Instructions

  1. Vinaigrette
  2.  Combine the oil, lime juice, garlic, salt and pepper in a covered jar and shake or in a small bowl and whisk.
  3. Salad
  4. Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
  5. Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
  6. Shake or whisk the dressing, pour over the salad and toss.
  7. Serve at room temperature.

Notes

To cook the barley, fill a medium saucepan with 6 cups cold water and 2 teaspoons kosher salt. Bring to a boil and stir in the barley. Once the water returns to a boil, lower the heat to a simmer and cook for 25 minute, or until tender. Drain and cool a little before adding to the salad.

Nutrition

  • Serving Size: 3/4 cup