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.