Avocado & Grilled Chicken Chopped Salad

I’ve made this salad two nights in a row- we love it~ As for the dressing, I like heat, but my other half doesn’t. Therefore, I used only one chile and it was plenty, even for me! I even added a little sour cream to cool it down just a bit- but it is absolutely delicious.
  • 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 
  • 2 chipotle chile peppers in adobo 
  • 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 
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.

RECIPES >>> Avocado & Grilled Chicken Chopped Salad @cookingclassy.com