Avocado and Grilled Chicken Chopped Salad with Skinny Chipotle-Lime Ranch

Ingredients

• 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
• 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
• 1 – 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

Directions

1. For the salad, combine all of the salad ingredients in a large bowl and toss with a gentle hand so the avocado stays intact. Divide onto plates and serve with the Chipotle-Lime Ranch.
2. For the dressing, place all of the dressing ingredients in a food processor and pulse until the chipotle peppers are finely chopped into the mixture. If the dressing is thicker than you want, blend in a few extra tablespoons of buttermilk until it loosens. Transfer to an airtight container and refrigerate.