Chicken, Avocado and Quinoa Salad with Chipotle-Honey Dressing

Instructions

1. 1

   Make the dressing

   Add the oil, honey, vinegar, adobo sauce, Dijon, paprika, salt, and 1 teaspoon water to a jar. Close the lid and shake until smooth.

2. 2

   Adjust the dressing

   Taste it. Add the second teaspoon of water if the dressing seems too thick or sharp. For more heat, stir in a little minced chipotle pepper.

3. 3

   Cook and cool the quinoa

   Cook the quinoa according to the package directions. Spread it on a large plate and let it cool for about 10 minutes. Do not add it to the greens while it is hot — warm quinoa will soften the lettuce.

4. 4

   Prepare the chicken

   Pull the chicken breast into broad, irregular pieces, leaving some pieces larger instead of shredding everything finely. Plan on about 4 to 5 ounces per person.

5. 5

   Mix the corn and beans

   In a small bowl, combine the corn, black beans, jicama, and a small pinch of salt. If the corn is not fire-roasted, cook it in a dry skillet over medium-high heat for 4 to 5 minutes, until a few kernels brown, and let it cool before assembling the salad.

6. 6

   Toss the salad

   Put the romaine and kale in a large mixing bowl. Add the cooled quinoa, corn mixture, tomatoes, red onion, cilantro, and half of the cotija. Pour in about two-thirds of the dressing and toss well — the quinoa and kale absorb dressing quickly, so add more as needed.

7. 7

   Divide and top with chicken

   Divide the salad between two wide bowls. Scatter the chicken over the top.

8. 8

   Fan the avocado

   Cut the avocado in half, remove the pit, and peel each half. Slice each half thinly while keeping the slices together, then place one half in the center of each bowl and gently fan it out.

9. 9

   Finish the bowls

   Finish with the remaining cotija, crispy quinoa or another crunchy topping, plenty of freshly ground black pepper, and a little extra dressing if needed.