Chicken and Cilantro Salad

• 13 cup seasoned rice vinegar
• 14 cup fresh lime juice
• 1 minced garlic clove
• 2 teaspoons pureed chipotle chiles in adobo (canned in Mexican section)
• 2 tablespoons honey
• 12 teaspoon kosher salt
• 1 cup chopped cilantro
• 34 cup canola oil
• 3 ears of cooked corn
• 1 14 lbs boneless chicken breasts, cooked and cooled
• 1 12 cups diced plum tomatoes
• 1 lb mixed baby green salad
• 2 cups sharp cheddar cheese, grated
• 34 cup toasted salted pumpkin seeds
• fresh cilantro
• lime wedge, for serving

1. Salad Dressing:
2. Mix all of the above mentioned salad dressing ingredients in a blender adding the canola oil slowly at the very end.
3. Refrigerate for at least 2 hours to meld the ingredients.
4. Pour over salad ingredients.

rice vinegar, lime juice, garlic, chiles, honey, kosher salt, cilantro, canola oil, corn, chicken breasts, tomatoes, mixed baby green salad, cheddar cheese, pumpkin seeds, fresh cilantro, lime

Taken from www.food.com/recipe/chicken-and-cilantro-salad-187384 (may not work)