#FitnessFriday: Avocado & Grilled Chicken Salad With Skinny Chipotle-Lime Ranch Dressing

I always find one of the difficult, but also fun things about choosing to make a salad as an appetizer, or entree is choosing what goes into the salad. So easily, the ingredients can start to add up and turn the salad from a healthy smart choice, to lettuce with mountains of fattening (the bad kinds of fat!) toppings, and dressing. I took to Instagram to find this week’s recipe to satisfy my love for avocado, and chipotle.
This Avocado and Grilled Chicken Salad with Skinny Chipotle-Lime Ranch was posted by @cookingclassy and serves 4:

What You Need:

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
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 salad:
Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch.

For the dressing:
Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.

For more recipes from Jaclyn, creator of Cooking Classy visit: www.cookingclassy.com