Ingredients
Salad
- 1 lb boneless skinless chicken breasts, grilled and diced
- 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
Directions
- 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.
source : cookingclassy.com