One of the jobs I had prior to graduating college was working in the Lingerie Department at Nordstrom slanging bras and panties to women (and the occasional man) of all ages, shapes, and sizes. I learned the art of the hustle since my paychecks were based on commission, and I also frequented the Cafe inside the store I worked at. I fell in love with their Lime and Cilantro Chicken Salad Dressing, among other dishes I could use my discount on. After I stopped working there, I found myself missing it and thankfully Nordstrom published a cookbook a few years later. Here’s the recipe for you to enjoy!
Is it the prettiest dressing you ever did see? Perhaps not, but it’s delicious and it’s packed with flavor so a little bit goes a long way.
- 1⁄3 cup seasoned rice vinegar
- 1⁄4 cup lime juice
- 1 garlic clove, minced
- 2 teaspoons chipotle chiles in adobo sauce
- 2 teaspoons honey
- 1⁄2 teaspoon salt
- 3⁄4 cup canola oil
- 1 cup cilantro, chopped
- Puree chipotle chilies in food processor.
- Add all ingredients except oil and cilantro to processor and blend.
- Slowly add stream of oil to form emulsion.
- Add cilantro to processor and pulse to combine.
The salad that Nordstrom used the dressing on had baby greens, corn, chicken breasts, plum tomatoes, jack cheese, roasted red pepper, and toasted pumpkin seeds. It goes great as a thin sandwich spread, dipping veggie sticks, everything you’d use a vinaigrette on really!
NOTE: A small can of chipotle peppers in adobo sauce will give you way more than you need for this recipe. You can easily just freeze leftover peppers in a small plastic dressing container. About two peppers fit per container, and it’ll thaw overnight. I love the smoky flavor it adds to dishes and will share another recipe featuring chipotle peppers soon!