Grilled Chicken Salad with Sweet 'n' Spicy Dressing

This is a fanastic dish to make on a steamy, summery day. It's light, refreshing, flavorful...and you don't even have to turn your oven on! I added black beans and shredded co-jack cheese for even more pizazz, and I'm thinkin that fresh sweet corn, straight off the cob, would be another great addition to this salad. (Recipe found in Cooking Light.)

Grilled Chicken Salad with Sweet 'n' Spicy Dressing

Chicken:

• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 1/2 teaspoon salt 2 garlic cloves, minced
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray

Dressing:

• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 1 tablespoon extravirgin olive oil
• 1 teaspoon finely chopped chipotle chile, canned in adobo sauce
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin

Salad:

• 8 cups mixed salad greens (I used romaine)
• 1 cup thinly sliced peeled cucumber
• 1/4 cup thinly sliced red onion
• 2 plum tomatoes, quartered

To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.

Prepare grill. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.

To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.

Yield: 4 servings