chopped salad with chicken and creamy chipotle dressing
Recipes
Lunch
Chopped Salad with Chicken & Creamy Chipotle Dressing
This chopped salad with chicken is smoky and zesty thanks to the creamy chipotle dressing. Cilantro adds a pop of freshness to each bite.
Ingredients
- 2 canned chipotle chiles in adobo sauce
- ⅓ cup mayonnaise
- ¼ cup whole-milk plain strained yogurt, such as greek or skyr
- ¼ cup lime juice
- 1 clove garlic, chopped
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 10 cups chopped romaine lettuce
- 1 medium red bell pepper, chopped
- 2 small ears corn, husked, kernels cut from cobs
- ½ cup chopped red onion
- ½ cup chopped fresh cilantro
- 3 cups shredded cooked chicken
- 2 medium avocados, chopped
Directions
- Combine chipotles, mayonnaise, yogurt, lime juice, garlic, pepper, cumin and salt in a blender; process until smooth, about 30 seconds.
- Place black beans, lettuce, bell pepper, corn kernels, onion and cilantro in a large bowl; drizzle with the dressing and toss to coat. Divide among 6 bowls and top evenly with chicken and avocado.
