Avocado and Grilled Chicken Salad

Classic ranch flavours combined with the heat of chipotle and the tang of lime, this cool salad comes with a little kick!

Avocado and Grilled Chicken Salad

Avocado and Grilled Chicken Salad

Yield: 4 servings


  • 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 Dressing
  • 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 dressing
  1. Add all ingredients to a food processor and pulse until chipotle peppers are well minced.
  2. Add in a few more tablespoons of buttermilk to thin as needed.
  3. Store in refrigerator in an airtight container.
  4. For the salad
  5. Add all salad ingredients to a large bowl and gently toss.
  6. Plate and serve with Chipotle-Lime Ranch.

For step-by-step instructions for this recipe and more, visit Cooking Classy.

Author: Cooking Classy

Recipe and photo courtesy Cooking Classy.

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