Cilantro-Mustard Dressing

In 2005, Cat Cora became the first and only female Iron Chef on Food Network's Iron Chef America.

(Makes about 2 ½ cups or fills five 4-ounce jars)

Ingredients

• 1½ cups extra-virgin olive oil
• ⅓ cup fresh cilantro, finely chopped
• ½ cup fresh lime juice
• 2 tablespoons and 2 teaspoons Dijon mustard
• ½ cup white wine vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Whisk all ingredients in medium bowl.
2. Bottle and refrigerate to extend shelf life.

Chicken with Cherry Tomato and Avocado Salsa

(Makes 4 servings.)

Colin Erricson/www.robertrose.ca

Ingredients

• 1 small firm-ripe Hass avocado, diced
• 1 cup cherry or grape tomatoes, quartered
• 1⁄4 cup chopped green onions
• 1⁄4 cup packed fresh cilantro leaves, chopped
• 1 tablespoon minced seeded jalapeño pepper
• 1⁄2 teaspoon fine sea salt, divided
• 1 tablespoon freshly squeezed lime juice
• 1⁄4 teaspoon freshly cracked black pepper
• 2 teaspoon vegetable oil
• 4 boneless skinless chicken breasts (each about 4 ounces)

Directions

1. In a medium bowl, combine avocado, tomatoes, green onions, cilantro, jalapeño, half the salt, and lime juice.
2. Sprinkle chicken with the remaining salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning once, for 5 to 6 minutes per side or until an instant-read thermometer inserted in the thickest part of the breast registers 165 degrees. Serve with avocado salsa.

Tip: Any leftover salsa can be tucked into a whole-wheat pita (perhaps with some spinach leaves or shredded lettuce) for a quick sandwich.