Grilled Chicken Salad with Sweet and Spicy Dressing

Ingredients

• 1 teaspoon chipotle chile canned finely chopped
• 1 cup cucumber peeled thinly sliced
• 0.5 teaspoon dijon mustard 
• 1 tablespoon olive oil extravirgin
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 2 tablespoons honey 
• 2 tablespoons juice of lime fresh
• 8 cups salad greens mixed
• 1 teaspoon olive oil 
• 2  plum tomatoes quartered
• 0.3 cup onion red thinly sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• whisk
• grill
• ziploc bags

Directions

1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag.
2. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
3. Prepare grill.
4. Remove chicken from bag; discard marinade.
5. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done.
6. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
7. To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk.
8. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half.
9. Drizzle 2 tablespoons dressing over each serving.