Grilled Chipotle Chicken Salad with Cilantro Lime Ranch Dressing

Chipotle Chicken:

2 lbs boneless, skinless chicken breasts
2 TBS olive oil
1 tsp chipotle chili powder
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 TBS fresh lime juice

Salad:

4 cups torn romaine lettuce
1 cup sliced mango
1 large avocado, peeled and sliced
1 (15-ounce) can low-sodium black beans, rinsed and drained
1/2 cup grape tomato halves
1/2 cup corn, fresh or thawed from frozen
1/2 cup diced red bell pepper
1/4 cup red onion slices
1/4 cup chopped fresh cilantro

Cilantro Lime Ranch Dressing:
1 cup buttermilk
1 cup mayonnaise (light works too)
2 tomatillos, husked and quartered
1 jalapeno pepper, seeded and halved
1 clove garlic
1/2 fresh lime, juiced
1/4 bunch fresh cilantro
1 packet Ranch Buttermilk Recipe dressing mix

1.  Combine chicken rub ingredients together in a small bowl and whisk together. Rub evenly all over chicken breasts. Let chicken sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before grilling.

2. Preheat grill to medium heat, 375-450℉. Grill chicken for 5 to 7 minutes per side, or until chicken is cooked through and juices no longer run pink. (An inserted thermometer should read 165℉.)

3.  Remove chicken from grill and let rest 5 minutes before slicing into 1/4-inch slices.

4.  For the Dressing: Place all ingredients in blender or food processor.  Blend or process all ingredients together. Chill in refrigerator before serving.

5.  For the Salad: Arrange chicken slices in serving bowl with romaine lettuce, mango, avocado, black beans, grape tomatoes, corn, red bell pepper and red onion. Drizzle with prepared dressing; reserve leftovers in the refrigerator. Dressing will keep up to one week.

Serve tossed or deconstructed.

From Inside Karen's Kitchen

Italian Chicken Pasta

Pasta:
12 oz of spaghetti or fettucine noodles
Parmesan Sauce:
4 TBS butter
1 small yellow onion (or use 1/2 onion) chopped
4 garlic cloves minced
¼ cup diced red pepper
1 TBS flour
1 cup heavy cream or evaporated milk
1 cup chicken broth
½ cup Parmesan cheese shredded
1 tsp Italian Seasoning
½ tsp salt or more to taste
¼ tsp crushed red pepper flakes
Chicken:
1 cup flour
½ cup panko bread crumbs
1 TBS garlic powder
2 tsp. Italian seasoning
1 tsp. kosher sea salt
½ tsp. ground black pepper
½ tsp. dried basil
½ tsp. dried oregano
3 boneless skinless chicken breasts (or 6 cutlets)
2 TBS olive oil

1. Preheat oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat, set aside.

2. Chicken: In a shallow dish, combine the flour, bread crumbs, garlic powder, Italian seasoning, salt, pepper, basil, and oregano. Lay each piece of chicken into the mixture and toss until both sides are fully coated.
3. In a a large skillet set over medium heat, add olive oil. When the oil is hot, place the chicken into the pan, making sure not to rub off the coating. Sear chicken for 2-3 minutes on each side (making sure not to move it around) until golden brown.

4. Remove the chicken from the skillet and place onto the prepared baking sheet. Place in the oven for 15-20 minutes or until it reaches an internal temperature of 165℉.
5.  Noodles:  While chicken is baking, cook noodles according to package directions to Al Dente.  Drain.
6.  Sauce:  Add butter, diced onion, and minced garlic cloves, and diced red peppers to pan.  Cook on medium high until onions and garlic are translucent, about 2 minutes.  Add 1 TBS flour to pan and whisk to combine.
7.  Add heavy cream, broth, Italian Seasoning, salt and red pepper flakes.  Bring mixture to a simmering point and then add 1/2 cup of shredded Parmesan cheese.  Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

8.  Final Assembly:  Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes.  Taste and add salt, if needed.  Serve with chicken on top of noodle mixture.  Sprinkle with parmesan cheese if desired.