Spicy Chipotle Chicken Salad with Corn

1/3 cup light mayonnaise

3 Tbsp. fresh lime juice from 2 limes

2 tsp. minced canned chipotle chile in adobo sauce

1 tsp. extra virgin olive oil

salt and pepper

4 cups shredded cooked chicken (they recommend poaching it)

2 scallions, minced

1 red bell pepper, stemmed, seeded, and chopped fine

1/3 cup frozen corn, thawed

2 Tbsp. minced fresh cilantro

Whisk mayonnaise, lime juice, chipotles, oil, 1/4 tsp. salt, and 1/4 tsp. pepper together in a large bowl until smooth. Stir in chicken, scallions, bell pepper, corn, and cilantro. Season with salt and pepper to taste and let sit until flavors have blended, about 15 minutes, before serving. this salad is great in sandwiches or spooned over a green salad.

shrimp with tomato and avocado

Pan-Seared Shrimp with Tomato and Avocado

from the America's Test Kitchen's Healthy Family Cookbook

1 lb. tomatoes, (2-3), cored, seeded, and cut into 1/2 inch pieces

6 scallions, white and green parts separated and sliced thin

1/4 cup minced fresh cilantro

3 garlic cloves, minced

1 Tbsp. fresh lime juice

1 tsp. minced canned chipotle chile in adobo sauce (more or less to adjust spiciness)

salt and pepper

1 1/2 pounds extra-large shrimp (21-25 per pound), peeled and deveined

1/8 tsp. sugar

4 tsp. canola oil

1 avocado, pitted, peeled, and cut into 1/2 inch pieces

lime wedges (for serving)

1. Combine the tomatoes, scallion whites, cilantro, garlic, lime juice, chipotles, and 1/4 tsp. salt in a bowl.

2. Pat the shrimp dry with paper towels and season with the sugar, salt, and pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the shrimp and cook until curled and lightly browned, about 2 minutes.

3. Transfer the shrimp to a bowl and cover with aluminum foil. Repeat with remaining 2 tsp. of oil and shrimp; transfer to the bowl.

4. Return the skillet to high heat, add the tomato mixture, and cook until the tomatoes soften slightly, about 1 minute. Off the heat, return the shrimp to the skillet and toss to coat. Transfer the shrimp to a platter, season with salt and pepper to taste, and sprinkle with scallion greens and avocado. Serve with lime wedges.