Thursday, March 22, 2012

Chipotle Chicken Salads

I don't know what it is about the time of year, but I always feel like I need to freshen my plate up a bit.  Mmmm...salad.  While there is not much available in the way of summer produce, there are plenty of options in spicing up lettuce.  Homer Simpson said, "You don't win friends with salad," but I have had a lot of friends in the teacher's lounge asking me about my salad this week.  Justin and I ate this for dinner Monday and Tuesday.  It was so good, I ended up buying more salad makings to enjoy at work for lunch. Can you blame me?  Just look at the color!

Romaine lettuce, black beans, thinly sliced red onion, lush red tomatoes, corn, avocado, chicken, and the spicy chipotle dressing.  You can adapt the salad toppings however you want, but it is the dressing that really is the key player in this salad.

Chipotle Ranch Dressing

1/4 cup buttermilk
1 cup fat free sour cream
1/4 cup light mayonnaise (if you've read any previous posts, I adore Hellman's made with olive oil)
Zest of one lime
2 tablespoons freshly squeezed lime juice
1/4 cup fresh cilantro
1 chipotle chili canned in adobo sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt

Blend all ingredients in a blender or food processor until smooth.  Use as a dressing for salads, wraps, or as a dip for tortilla chips.

1 comment:

  1. This looks great. Karson and I are doing WW currently, so I'm always looking for ways to freshen up a salad. Thanks, Sara!