Extra cilantro? Make vinaigrette

My neighborhood grocery store had cilantro on sale for about 50 cents a bunch recently.

With tacos, enchiladas, salsa and plenty of salads on the week’s menu, I figured two bunches would suffice.

But these were really big bunches. And even after two pans of enchiladas, taco Tuesday, a big batch of salsa and several salads, I was still left with quite a bit of the pungent herb.

Even at its reduced price, I could not bear the thought of letting it go to waste. Then I remembered a post I saw recently on the cooking blog Pinch of Yum, featuring cilantro vinaigrette. Using that recipe as a starting point, I came up with my own version, which cuts back on the oil and vinegar and adds lime juice, cumin and smoked paprika.

The dressing was a lively, cheerful hue of green with a bright, spicy flavor and, even better, it preserved the cilantro to enjoy for a few more days.

It was delicious with this main-dish salad that combines smoky chipotle chicken, corn, mango and avocado.

Chipotle Chicken Salad With Cilantro-Lime Vinaigrette

For the chicken: 2 tablespoons olive oil, divided use 1 to 2 chipotle peppers in adobo, chopped Juice 1 teaspoon of ½ lime garlic powder 1 teaspoon cumin ½ teaspoon dried oregano Generous grind black pepper Generous pinch coarse salt 12 ounces skinless, boneless chicken breasts For the vinaigrette: 1 bunch cilantro, tough stems trimmed ¼ cup olive oil Juice of ½ lime 1 tablespoon white wine vinegar 1 clove garlic Generous pinch crushed red pepper flakes Generous pinch ground cumin Generous pinch smoked paprika Salt, to taste For the salad: 1 cup corn kernels 5 ounces baby salad greens such as spinach or arugula ½ red bell pepper, diced 1 mango, peeled and diced 1 ripe avocado, peeled and diced ¼ to ½ cup sliced cucumber In a bowl, whisk together 1 tablespoon olive oil, chipotle in adobo, lime juice, garlic powder, cumin, oregano, pepper and salt. Add chicken breasts, turning to coat. Let marinate 1 hour.

Meanwhile, make the vinaigrette: In a food processor combine the cilantro, ¼ cup olive oil, lime juice, white wine vinegar, garlic, red pepper

flakes, cumin and smoked paprika. Whirl to puree. If necessary add a tablespoon or so of water to loosen mixture. Season to taste with salt. Refrigerate until ready to serve.

Heat the remaining tablespoon of oil in a large cast-iron skillet over mediumhigh

heat. Add chicken breasts and cook, covered, for 5 to 6 minutes on each side or until internal temperature reaches 165 degrees. Remove chicken from skillet to a plate to rest while you prepare the salad.

To the hot skillet, add the corn kernels and stir until

heated through.

Arrange the greens on a large platter and top with bell pepper, mango, avocado, cucumber and corn. Thinly slice chicken and arrange it over the greens. Drizzle with cilantrolime vinaigrette.

Makes 2 main-dish servings.