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
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
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.
Prep Time: 20 minutes
Total Time: 30 minutes
Recipe Source: Cooking Classy