Lime Cilantro Chicken Salad

My mom and I were obsessed with this salad at Nordstrom cafe. We'd always ask for extra sides of dressing because we couldn't get enough of it and also we were trying to figure out what might be in it. So finally we decided to ask them for the recipe. I doubted they would give it to us but thought it was worth a shot. To our surprise, they gave it to us!!! We cherished it like gold. Then a couple months later I was flipping through Nordstrom's "Entertaining at Home" cookbook and spotted it. It's funny how it didn't seem so precious after all! Well, anyway I still LOVE it and make it all the time.

Here it is...

Chipotle-Lime Vinaigrette

1/3 cup seasoned rice wine vinegar

1/4 cup fresh lime juice (about 1 large lime)

1 clove garlic minced

2 teaspoons pureed chipotle chiles in adobo sauce (can be found in Mexican food section)

2 tablespoons honey

1/2 teaspoon kosher salt

3/4 cup canola oil

1 cup chopped fresh cilantro stems and leaves

Salad

3 ears of corn, shucked, grilled or boiled (when corn is out of season I use 2 cups of canned corn)

1 1/4 pound grilled chicken, julienned

1 1/2 cups diced plum tomatoes

1 pound mixed greens

2 cups grated jack cheese (about 8 oz)

1/2 cup chopped roasted red bell pepper

kosher salt

fresh ground pepper

3/4 cup toasted, salted pumpkin seeds (pepitos)

Make the Vinaigrette:

In a blender or food processor fitted with the metal blade, combine the vinegar, lime juice, garlic, chipotle chile, honey, and salt and process until thoroughly combined and smooth. With the machine running, gradually add the the canola oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine. Taste and adjust the seasoning. Set aside. This is best if used within 24 hours.

Assemble the Salad:

Cut off corn kernels from the cobs. You should have about 2 cups. Toss all the ingredients together in the salad dressing except the pumpkin seeds. Divide the salad onto plates. Scatter the pumpkin seeds evenly over the servings.