Southwest Orzo Salad W Chipotle Honey Lime Vinaigrette Food

SOUTHWESTERN ORZO PASTA SALAD WITH CILANTRO LIME DRESSING

Steps:

• Bring a large saucepan of salted water to a boil.
• Add the orzo and cook according to the package directions, being sure to not overcook.
• Drain in a sieve or colander and immediately rinse with cold running tap water.
• Drain again and toss with 1-2 tablespoons olive oil. Transfer to a large mixing bowl.
• Add the tomatoes, corn, red onion and black beans and stir to combine.
• Combine all the ingredients in a food processor or blender. Process until smooth.
• Pour dressing over salad and stir well. Serve immediately garnished with cilantro sprigs and lime wedges.

SOUTHWESTERN CHICKEN CAESAR SALAD W/CHIPOTLE DRESSING

Steps:

• Whisk first 6 ingredients together, season with salt and pepper to taste. (Dressing can be prepared 1 day ahead. Cover and refrigerate.).
• Pound chicken breasts to uniform thickness of 1/2-inch. Whisk together olive oil, cumin and lime juice and coat the breasts with mixture. Let marinate for 2 hours.
• Preheat grill pan over medium high heat. Grill chicken until cooked through, about 5 minutes each side. Slice across the grain into 1/2 inch strips.
• Mix lettuce, corn and beans in large bowl. Add dressing and toss to coat. Top salad with sliced chicken, sprinkle with shaved parmesan cheese and serve.

SOUTHWEST ORZO SALAD W/ CHIPOTLE HONEY LIME VINAIGRETTE

Steps:

• Starting with Olive oil add dressing ingredients to a jar, cover and shake.
• Meanwhile, cook orzo acording to package directions. Drain orzo and toss with 2 tablespoons dressing. Let cool completely.
• Add orzo to a large bowl and toss with all of the salad ingredients EXCEPT the avacado. If serving right away, then toss in avocado, if chilling first, then add avocado right before serving.
• Store dressing and salad separately. When ready to serve, add dressing to salad and toss to combine. Season with freshly cracked salt and pepper to taste and additional lime juice if desired.