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  • Southern Cast Iron

    SIZZLING SALADS

    Mar 19, 2019 5 minutes
    PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
    RECIPE DEVELOPMENT AND FOOD STYLING BY KATHLEEN KANEN
    STYLING BY CAROLINE BLUM

    CHIPOTLE-LIME CHICKEN SALAD

    Makes 4 servings

    Sweet mango and zesty lime bring bright flavor to this leafy salad—a perfect desk lunch or summery backyard dinner.

    3 tablespoons vegetable oil, divided
    4 (8-ounce) boneless skinless chicken breasts, halved horizontally
    1½ teaspoons ground chipotle chile pepper
    1 teaspoon kosher salt
    ½ teaspoon ground black pepper
    3 ears yellow corn, shucked
    4 cups fresh spinach
    4 cups fresh arugula
    Lime-Honey Dressing (recipe follows)
    Mango salsa and lime slices or wedges, to serve

    1. Heat a cast-iron grill pan over mediumhigh heat. Reduce heat to medium; brush with 1 tablespoon oil.

    Brush chicken with remaining 2 tablespoons oil. In a small bowl, combine chile pepper, salt, and black pepper. Sprinkle over chicken.

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