Baby Romaine Salad With Spicy Chicken & Warm Chipotle Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 Tbs. chili powder

1 tsp. ground cumin

1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce

Kosher salt and freshly ground black pepper

1/4 lb. iceberg lettuce, thinly sliced, washed and spun dry (about 2 cups)

1/2 cup loosely packed fresh cilantro leaves

1/2 cup plus 3 Tbs. extra-virgin olive oil

1 lime, cut into quarters

1-1/4 lb. boneless, skinless chicken breasts (about 3 small), cut crosswise into 1-inch-thick strips

2 tsp. light brown sugar

3 oil-packed sun-dried tomatoes, drained and chopped

2 Tbs. fine cornmeal (preferably white)

1 ripe avocado, cut into 3/4-inch dice

6 oz. baby romaine, washed and spun dry (about 8 loosely packed cups)

2 Tbs. balsamic vinegar

2 Tbs. all-purpose flour

1/2 small red onion, thinly sliced into half moons

1 tsp. Dijon mustard

1-1/2 cups cooked fresh or thawed frozen corn kernels (from about 2 ears)

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