Avocado and Grilled Chicken Salad

Ingredients

Salad
• 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

Instructions

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.
For the salad
4. Add all salad ingredients to a large bowl and gently toss.
5. Plate and serve with Chipotle-Lime Ranch.