How To Make Avocado and Grilled Chicken Chopped Salad with Skinny Chipotle-Lime Ranch
Tossed with tomatoes, and lettuce, this chopped salad is packed with fresh flavors with a hint of spice from the ranch dressing. Ready in 30 minutes!
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Serves:
Ingredients
For Salad:
- 1lbboneless, skinless chicken breasts,grilled and diced
- 10ozgrape tomatoes,halved
- 2mediumavocados,semi firm but ripe, peeled, cored and diced
- 1½cupsfresh corn
- 1headromaine lettuce,chopped
- ½cupcotija cheese,crumbled
For Chipotle Lime Ranch:
- 1cuplow fat plain Greek yogurt
- ¼cuplight mayonnaise
- ¼cupbuttermilk,then more as needed
- 2tbspfresh lime juice
- 2chipotle chile peppers in adobo
- 1clovegarlic
- 2tspparsley,dried
- ½tsponion powder
- ½tspdill,dried
- ½tspchives,dried
- ¼tsppaprika
- salt and freshly ground pepper,to taste
Instructions
Salad:
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Add all salad ingredients to a large bowl and gently toss. Plate and serve with chipotle-lime ranch.
Dressing:
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Add all ingredients to a food processor and pulse until chipotle peppers are well minced.
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Add in a few more tablespoons of buttermilk to thin as needed.
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Store in refrigerator in an airtight container.
Nutrition
- Calories: 572.42kcal
- Fat: 32.45g
- Saturated Fat: 8.82g
- Trans Fat: 0.01g
- Monounsaturated Fat: 13.33g
- Polyunsaturated Fat: 5.93g
- Carbohydrates: 35.77g
- Fiber: 13.12g
- Sugar: 12.91g
- Protein: 41.46g
- Cholesterol: 107.97mg
- Sodium: 1536.31mg
- Calcium: 282.15mg
- Potassium: 1739.92mg
- Iron: 3.52mg
- Vitamin A: 993.14µg
- Vitamin C: 58.27mg
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