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Ingredients

• 6 ounces  baby romaine, washed and spun dry (about 8 loosely packed cups)
• 1/4 pound  iceberg lettuce, thinly sliced, washed and spun dry (about 2 cups)
• 1/2 cup  loosely packed fresh cilantro leaves
• 1   chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 tablespoons adobo sauce
• 3   oil-packed sun-dried tomatoes, drained and chopped
• 2 tablespoons  balsamic vinegar
• 2 teaspoons  light brown sugar
• 1 teaspoon  Dijon mustard
• 1/2 cup  plus 3 tablespoons extra-virgin olive oil
•   Kosher salt and freshly ground black pepper
• 2 tablespoons  all-purpose flour
• 2 tablespoons  fine cornmeal (preferably white)
• 1 tablespoon  chili powder
• 1 teaspoon  ground cumin
• 1 1/4 pounds  boneless, skinless chicken breasts (about 3 small), cut crosswise into 1-inch-thick strips
• 1/2 small  red onion, thinly sliced into half moons
• 1   ripe avocado, cut into 3/4-inch dice
• 1 1/2 cups  cups cooked fresh or thawed frozen corn kernels (from about 2 ears)
• 1   lime, cut into quarters

Description

Toss The Romaine, Iceberg, And Half Of The Cilantro In A Large Bowl. In A Blender Or Food Processor, Puree The Chipotle Chile And Adobo Sauce, Sun-dried Tomatoes, Vinegar, Brown Sugar, And Mustard. With The Machine Running, Slowly Pour In 1/2 Cup Of The O

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