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I could eat this salad every night of the week. Please don’t be scared of the long ingredient list! This salad can be a full meal in a bowl, or you can serve it as deconstructed parts or as a simplified version (see notes). Each component bursts with flavor and color. Not a cilantro fan? No problem. Just substitute with parsley for the same great results.
2 tablespoons fresh lime juice
zest from 1 lime
1/2 cup fresh cilantro or parsley, washed
2 teaspoons Gefen Honey
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 and 1/2 teaspoons cumin
1 and 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 pieces boneless, skinless white or dark meat cutlets
4 ears fresh corn
2 tablespoons Gefen Canola Oil
1 tablespoon Gefen Honey
1 tablespoon Gefen Mayonnaise
1 teaspoon fresh lime juice
1/4 teaspoon smoked paprika or paprika
1/2 teaspoon chili powder
pinch of kosher salt
2 tablespoons washed and chopped cilantro or parsley
6 cups mixed lettuce
1 red pepper, diced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped red onion
1 avocado, cut in 1/2-inch pieces
With an immersion blender, purée lime juice and zest, cilantro, honey, garlic, chili powder, salt, and pepper. With the motor running, slowly drizzle in oil and blend until emulsified and smooth. Refrigerate until ready to use.
In a zip-top bag, combine oil, lime juice, chili powder, garlic, sugar, cumin, paprika, salt, and pepper. Add chicken and coat with the marinade. Marinate at least one hour and up to overnight in the refrigerator.
Preheat gas grill or grill pan to 375 degrees Fahrenheit. Grease grates. Remove chicken from marinade (discard marinade) and grill over indirect low heat for about four minutes per side, or until cooked through. Set aside.
Prepare the corn: Break corn cobs in half and brush with oil. Grill over medium heat until cooked and charred in some places.
In a small dish, whisk honey, mayonnaise, lime juice, paprika, chili powder, salt, and cilantro. When corn comes off the grill, immediately brush this mixture onto it. Sprinkle with cilantro and set aside.
On a platter or in a bowl, place the lettuce, red pepper, black beans, onions, and avocado. Toss with some dressing. Add the grilled chicken and corn (either on the cob or cut off the cob; I do some of each!) and drizzle with more dressing. Serve immediately.
Photography by Chay Berger
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