Chicken, Grilled and Avocado Chopped Salad with Skinny Chipotle-Lime Ranch

By seamline

from Brenda Strausz cooking class

Ingredients

• Salad
• 1 lb boneless skinless chicken breasts, grilled and diced
• campaignIcon Coupons
• 10 oz grape tomatoes, halved
• 2 medium avocados (semi-firm but ripe), peeled, cored and diced
• 1 1/2 cups fresh corn
• 1 head Romaine lettuce, chopped
• 1/2 cup crumbled Cotija cheese
• Chipotle-Lime Ranch
• 1 cup low-fat plain Greek yogurt
• 1/4 cup light mayonnaise
• 1/4 cup buttermilk, then more as needed
• 2 Tbsp fresh lime juice
• 1 - 2 chipotle chile peppers in adobo (these things are spicy!)
• 1 clove garlic
• 2 tsp dried parsley
• 1/2 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried chives
• 1/4 tsp paprika
• Salt and freshly ground pepper, to taste

Preparation

Step 1

For the salad:
Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch.
For the dressing:
Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.