this recipe that was in the food section of my newspaper that I thought sounded good. However I have just recently found out that I had not posted the Chipotle Lime Vinaigrette portion of the recipe and the online newspaper is time sensitive and I could no longer get the recipe. I contacted the restaurant and asked if the Chef would give the recipe and the next day I had it. So I am re-posting the recipe here just so it will be in tact. The problem is the Vinaigrette recipe is for a very large amount. I put it in my Mastercook and guesstimated that it would serve 50 people. I then scaled it to 10 and this is what it came up with. I included his original amounts at the end so you can see. Do you think my serving amount is fairly close? The link is to my original post. And I still think it sounds really good and still want to make it sometime.
Opus 5 Southwestern Chopped Chicken Salad
Chef John Belleme's tip: A nice way to present this salad is to reserve some of the colorful ingredients to place on top. If you are in a hurry, use precooked chicken pieces such as Perdue Short Cuts (Southwestern Style recommended) and use thawed frozen or drained canned corn kernels.
1 tablespoon vegetable or olive oil
1 tablespoon lime juice
1 tablespoon blackening spice
1 clove garlic, minced
1 pound boneless skinless chicken breast
3 cups bite-size pieces romaine lettuce
1/4 cup medium diced roasted red peppers (piquillo peppers recommended; from a jar are fine)
1/2 cup roasted corn kernels*
1/4 cup crisp-cooked bacon pieces
4 scallions, sliced thinly (white and green parts)
1 small whole Hass avocado, peeled, pitted and diced medium
1/2 cup crumbled crispy tortillas chips
6 tablespoons grated monterey jack or manchego cheese
½ cup whole cilantro leaves
Salt and cracked black
pepper, to taste
Chipotle Lime Vinaigrette
* Exported from MasterCook *
Chipotle Lime Vinaigrette
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads & Dressings
Amount Measure Ingredient -- Preparation Method
1/3 cup lime juice3 1/4 tablespoons honey
3/8 cup Champagne wine vinegar
3/4 ounce brown sugar
2/3 ounce chipotle pepper
3/8 cup salad oil
3 1/4 tablespoons walnut oil
1/4 bunch cilantro
1 3/4 teaspoons salt
1/8 ounce ground black pepper
1 5/8 ounces roasted garlic
Chipotle Lime Vinaigrette
1.5 Cups Lime Juice
1 Cups Honey
2 Cups Champagne Vinegar
.25 # Brown Sugar
3.5 Oz Chipotle
2 Cups Salad Oil
1 Cup Walnut Oil
1 Bunch Cilantro
3 Tbs. Salt
.5 Oz Ground Black Pepper
8 Oz Roasted Garlic
Combine the oil, lime juice, blackening spice and garlic. Rub over the chicken and place on a plate. Cover and refrigerate at least 30 minutes or up to two hours. Preheat a gas or charcoal grill or the oven to 375 degrees. Cook about 20 minutes until juices run clear. If you're going to serve the salad immediately after cooking the chicken, cut the chicken into 3/8-inch cubes while still hot. Combine with lettuce, red peppers, corn, bacon, scallions, avocado, chips, cheese, cilantro leaves, salt and pepper. Toss with dressing and serve.
If the salad is to sit on a buffet table, chill the chicken before dicing and combining it with the remaining ingredients. Makes 4 to 6 servings.
To roast in the oven: Preheat oven to 425 degrees. Place drained corn on a baking pan with sides and cover with foil. Roast 25 minutes. Pierce the foil with a skewer or the tip of a knife. You should be able to smell the corn roasting or see steam escape from the pan (be careful you don't burn yourself). If you don't smell it or see steam, raise the oven temperature to 475 degrees and return the corn to the oven 15 minutes. When it is cooked, remove corn from the oven, uncover and let sit until cool enough to handle.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=90729
Opus 5 Southwestern Chopped Chicken Salad
Chef John Belleme's tip: A nice way to present this salad is to reserve some of the colorful ingredients to place on top. If you are in a hurry, use precooked chicken pieces such as Perdue Short Cuts (Southwestern Style recommended) and use thawed frozen or drained canned corn kernels.
1 tablespoon vegetable or olive oil
1 tablespoon lime juice
1 tablespoon blackening spice
1 clove garlic, minced
1 pound boneless skinless chicken breast
3 cups bite-size pieces romaine lettuce
1/4 cup medium diced roasted red peppers (piquillo peppers recommended; from a jar are fine)
1/2 cup roasted corn kernels*
1/4 cup crisp-cooked bacon pieces
4 scallions, sliced thinly (white and green parts)
1 small whole Hass avocado, peeled, pitted and diced medium
1/2 cup crumbled crispy tortillas chips
6 tablespoons grated monterey jack or manchego cheese
½ cup whole cilantro leaves
Salt and cracked black
pepper, to taste
Chipotle Lime Vinaigrette
* Exported from MasterCook *
Chipotle Lime Vinaigrette
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads & Dressings
Amount Measure Ingredient -- Preparation Method
1/3 cup lime juice3 1/4 tablespoons honey
3/8 cup Champagne wine vinegar
3/4 ounce brown sugar
2/3 ounce chipotle pepper
3/8 cup salad oil
3 1/4 tablespoons walnut oil
1/4 bunch cilantro
1 3/4 teaspoons salt
1/8 ounce ground black pepper
1 5/8 ounces roasted garlic
Chipotle Lime Vinaigrette
1.5 Cups Lime Juice
1 Cups Honey
2 Cups Champagne Vinegar
.25 # Brown Sugar
3.5 Oz Chipotle
2 Cups Salad Oil
1 Cup Walnut Oil
1 Bunch Cilantro
3 Tbs. Salt
.5 Oz Ground Black Pepper
8 Oz Roasted Garlic
Combine the oil, lime juice, blackening spice and garlic. Rub over the chicken and place on a plate. Cover and refrigerate at least 30 minutes or up to two hours. Preheat a gas or charcoal grill or the oven to 375 degrees. Cook about 20 minutes until juices run clear. If you're going to serve the salad immediately after cooking the chicken, cut the chicken into 3/8-inch cubes while still hot. Combine with lettuce, red peppers, corn, bacon, scallions, avocado, chips, cheese, cilantro leaves, salt and pepper. Toss with dressing and serve.
If the salad is to sit on a buffet table, chill the chicken before dicing and combining it with the remaining ingredients. Makes 4 to 6 servings.
To roast in the oven: Preheat oven to 425 degrees. Place drained corn on a baking pan with sides and cover with foil. Roast 25 minutes. Pierce the foil with a skewer or the tip of a knife. You should be able to smell the corn roasting or see steam escape from the pan (be careful you don't burn yourself). If you don't smell it or see steam, raise the oven temperature to 475 degrees and return the corn to the oven 15 minutes. When it is cooked, remove corn from the oven, uncover and let sit until cool enough to handle.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=90729