My neighborhood grocery store had cilantro on sale for about 50 cents a bunch recently.
With tacos, enchiladas, salsa and plenty of salads on the week's menu, I figured two bunches would suffice.
But these were really big bunches. And even after two pans of enchiladas, taco Tuesday, a big batch of salsa and several salads, I was still left with quite a bit of the pungent herb.
Even at its reduced price, I could not bear the thought of letting it go to waste. Then I remembered a post I saw recently on the cooking blog Pinch of Yum, featuring cilantro vinaigrette. Using that recipe as a starting point, I came up with my own version, which cuts back on the oil and vinegar and adds lime juice, cumin and smoked paprika.
The dressing was a lively, cheerful hue of green with a bright, spicy flavor and, even better, it preserved the cilantro to enjoy for a few more days.
It was delicious with this main-dish salad that combines smoky chipotle chicken, corn, mango and avocado.
Chipotle Chicken Salad
With Cilantro-Lime Vinaigrette
For the chicken:
2 tablespoons olive oil, divided use
1 to 2 chipotle peppers in adobo, chopped
Juice of 1/2 lime
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Generous grind black pepper
Generous pinch coarse salt
12 ounces skinless, boneless chicken breasts
For the vinaigrette:
1 bunch cilantro, tough stems trimmed
1/4 cup olive oil
Juice of 1/2 lime
1 tablespoon white wine vinegar
1 clove garlic
Generous pinch crushed red pepper flakes
Generous pinch ground cumin
Generous pinch smoked paprika
Salt, to taste
For the salad:
1 cup corn kernels
5 ounces baby salad greens such as spinach or arugula
1/2 red bell pepper, diced
1 mango, peeled and diced
1 ripe avocado, peeled and diced
1/4 to 1/2 cup sliced cucumber
In a bowl, whisk together 1 tablespoon olive oil, chipotle in adobo, lime juice, garlic powder, cumin, oregano, pepper and salt. Add chicken breasts, turning to coat. Let marinate 1 hour.
Meanwhile, make the vinaigrette: In a food processor combine the cilantro, 1/4 cup olive oil, lime juice, white wine vinegar, garlic, red pepper flakes, cumin and smoked paprika. Whirl to puree. If necessary add a tablespoon or so of water to loosen mixture. Season to taste with salt. Refrigerate until ready to serve.
Heat the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat. Add chicken breasts and cook, covered, for 5 to 6 minutes on each side or until internal temperature reaches 165 degrees. Remove chicken from skillet to a plate to rest while you prepare the salad.
To the hot skillet, add the corn kernels and stir until heated through.
Arrange the greens on a large platter and top with bell pepper, mango, avocado, cucumber and corn. Thinly slice chicken and arrange it over the greens. Drizzle with cilantro-lime vinaigrette.
Makes 2 main-dish servings.
Food on 06/06/2018