2 (5-6 oz) boneless skinless chicken breast
2 tsp chile powder
1 tbsp Emmets Spice
1/2 tsp cumin
1 tbsp olive oil
2 cup orzo pasta cooked
1 cup baby spinach (packed)
1/4 chopped red onion
1 roma tomato chopped
3 tbsp goat cheese chopped
1/4 c sweet corn roasted

Dressing:
1 tsp chipotle peppers chopped
1 lime juiced
2 garlic cloves
2 tbsp cilantro chopped
1/2 tsp cumin
1/2 tsp oregano
2 green onion chopped
1/4 c buttermilk
1/2 c mayo
1/4 c sour cream

salt and pepper to taste

Season chicken breasts with spice mixture, rub with olive oil, and then grill until done. Set aside. Mix next 6 ingredients together in large bowl and set aside.

Dressing: Mix next eleven ingredients together with a large whisk

Toss the pasta salad with dressing, then plate with slice chicken breast. Garnish with extra dressing then serve.

Emmet'sKitchen and Tap
Rob Schluckebier, Chef/Proprietor
111 N. Main St., Fayette, MO 65248
660-248-3363
www.emmetskitchen.com