1/4 Cup Honey
2 teaspoons Chipotle Paste
2 Chicken Breasts
2 Ears Fresh Corn
1 Poblano Chile
2 Tomatoes
2 Avocados
2 Mangoes
1 Bag Spinach Leaves
Dressing:
2 Tablespoons Butter
2 Tablespoons Extra Virgin Olive Oil
1 Packet Truvia (or other sweetener)
Juice of 4 Limes, about 1/4 to 1/3 cup
Pinch of salt
In a small bowl, combine the honey and chipotle paste. (To make chipotle paste, just get a can of chipotles in adobo, slice each chipotle and remove the seeds, and put everything in a food processor and puree).
Bake or grill the chicken breasts, till mostly cooked through. Top with the chipotle glaze and broil for about 3 minutes, then flip and glaze the other side and broil for an additional 3 minutes.
Meanwhile, shuck the ears of corn and, using a sharp knife, cut the kernels off the cob. Lay the kernels in a single layer on a baking sheet and broil for 7-8 minutes, stirring occasionally, until the kernels begin to brown a bit.
Broil the pobalno for a few minutes on each side, till the skin blisters. Place the poblano in a paper sack and roll down the top and allow to cool for 5 minutes. Once cool, peel the pobalno and remove the seeds then chop it into 1/4-inch pieces.
Slice the tomatoes, avocados and mangoes. Build the salad, layering the spinach, chicken, corn, tomatoes, avocados, mangoes, and poblanos.
To make the dressing, melt the butter and combine melted butter with the olive oil in a small glass jar. Combine lime juice, Truvia, and salt, then pour into butter mixture. Place the lid firmly on the jar and shake until well combined. Pour over the salad and enjoy.