Tuesday, February 23, 2016

Avocado and Grilled Chicken Chopped Salad with Low Fat Chipotle Lime Ranch

Nature is painting for us,
day after day,
pictures of infinite beauty. 
John Ruskin 
(English artist and a leading art critic of the Victorian era)
Avocado and Grilled Chicken Salad with Low Fat Chipotle Lime Ranch Dressing
Cook's notes: A delicious simple salad with lots of fresh flavors. The secret is the dressing which is light and quite tasty. If you want to amp up the spice level use 2 chipotle peppers.
Recipe adapted from cookingclassy.com  and served about 4. 
Salad Ingredients:
  • 1 lb. boneless skinless chicken breasts, grilled and diced or four cooked chicken breasts, diced 
  • 10 oz. grape tomatoes, halved
  • 2 medium avocados (semi-firm but ripe), peeled, cored and diced
  • 1- 1/2 cups fresh corn or 1 can Steamfresh corn
  • 1 head Romaine lettuce, chopped
  • 1 cup crumbled Cotija cheese or shredded jalapeno or cheddar
Chipotle-Lime Ranch Dressing Ingredients
  • 1 cup low-fat plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup low fat buttermilk, then more as needed
  • 2 TB. fresh lime juice
  • 1 chipotle chile peppers, diced
  • 1 clove garlic, minced
  • 2 tsp dried parsley
  • 1/2 tsp. dried dill
  • 1/2 tsp. dried chives
  • 1/4 tsp. paprika
  • Salt and freshly ground pepper, to taste
Salad Directions
Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch Dressing.
Dressing Directions:
Add all ingredients to a food processor and pulse until chipotle pepper is well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.

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