Chopped chicken taco salad with chipotle dressing

By kdaigneau

Ingredients

• 1 lb boneless, skin less chicken breasts
• 2 tsp EVOO
• Salt & pepper
• 2 ears fresh corn, shucked
• 1 TBS in salted butter, melted
• 3/4 cup mayonnaise
• 1/3 cup buttermilk
• 1 can chipotle in abodo, seeded, plus 1 1/2 tap abodo
• 1/2 tsp cumin
• 1/4 cup chopped cilantro
• 2 TBS lime juice
• 1 head romaine lettuce, chopped
• 1 avocado, diced
• 1/2 small red onion, thinly sliced
• 1 can drained black beans
• Tortilla strips

Preparation

Step 1

1. Preheat grill to medium-hi. Brush chicken all over with oil; season with salt & pepper. Oil grill. Grill chicken until done, cut into small cubes and refrigerate.
2. Brush corn with butter. Oil grill. Grill corn, turning occasionally until just tender and just slightly charred on all sides, 8-10 minutes. Transfer corn to a cutting board to cool. When corn is cool enough to handle, use a sharp knife to carefully slice kernels off corn. Place kernels in a large bowl and refrigerate.
3. Blend mayonnaise, buttermilk, chipotle, adobo, cumin, cilantro, lime juice, and 1/4 salt in a blender and blend until smooth.
4. Place lettuce, onion and black beans in the bowl with corn. Add dressing to taste and toss to coat. Season with salt & pepper and serve with tortilla strips.