Ingredients
1 pound boneless, skinless chicken breast, grilled and diced
10 ounces grape tomatoes, halved
2 medium avocados, ripe, peeled, cored and diced
1.5 cups fresh corn
1 head Romaine lettuce, chopped
1/2 cup crumbled Cotija cheese
1 cup low-fat plain Greek yogurt
1/4 cup light mayo
1/4 cup buttermilk (add more if needed)
2 tablespoons fresh lime juice
2 chipotle chile peppers in abdob
1 clove garlic
2 teaspoons dried parsley
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/4 teaspoon paprika
1 salt and pepper
Preparation
Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch
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.
