courtesy of Ivy Manning, Portland based cook book writer
It’s easy to eat the rainbow with this colorful, hearty, composed salad. The dressing, a zesty riff on homemade French dressing, gets a little spice from salt-free chili powder and honey. Feel free to use a hot chili blend if you’d like to turn up the heat.Ingredients
2 small (6-ounce) boneless, skinless chicken breasts
3 tablespoons safflower oil, divided
3 teaspoons salt-free chili powder, divided
1 pinch salt
3 tablespoons apple cider vinegar
3 tablespoons ketchup
4 teaspoons honey
9 cups romaine lettuce, chopped and lightly packed
1 slice thick-cut bacon, cooked, drained and crumbled
1/2 medium avocado, diced
1 cup canned, low-sodium black beans, drained and rinsed
1 cup fresh shaved corn off the cob (either steamed or quickly sauteed) be sure not to overcook
1 cup chopped tomatoesMethod
- Preheat a grill or grill pan over medium heat. Drizzle the chicken with 1 teaspoon of oil and sprinkle all over with 2 teaspoons of chili powder and the salt. Grill, flipping occasionally, until the chicken is cooked through and an instant-read thermometer registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Chop into bite-size pieces.
- In a small bowl, whisk together the remaining 1 teaspoon of chili powder, vinegar, ketchup and honey until smooth. Gradually whisk in the remaining oil.
- Divide the lettuce among 4 plates. Arrange the chicken in a line over the lettuce. Arrange the bacon, avocado, beans, corn and tomatoes in parallel lines over the lettuce. Drizzle with the dressing.