I've always liked salads, but have never been a fan of avocados. Just last year I started coming around to liking guacamole, and with that only like my mom's homemade version. So, now that I'm trying to eat healthier and cleaner all around, I've been trying to incorporate avocdos into my diet more because of how healthy they're supposed to be for you. And you know what? They're starting to grow on me! I LOVED them in this salad, which was the best salad I've had to eat in quite a while. SO delicious, filling, and super healthy with a dressing that has a bit of kick to eat (be sure to have some water on hand while eating!). Definitely a recipe that as summer approaches, I'll be having quite a bit more and can't wait to make with some fresh corn! Don't forget to let me know what you think!
Avocado and Chicken Salad with Light
Lime-Chipotle Ranch Dressing
Container Counts: 2 Green, 1 Red, 1 Blue, 1 tsp
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Serves: 4
Serving Size: 2 cups
Salad Ingredients:
1-lb boneless skinless chicken breasts, grilled and diced
10oz-grape tomatoes, quartered
2-medium avocados (semi-firm but ripe), peeled, seeded and diced
1-1/2 cups corn (fresh or I used frozen)
1-head Romaine lettuce, chopped
1/2 cup-crumbled low-fat feta cheese
Chipotle-Lime Ranch Dressing Ingredients:
1 cup-low-fat plain Greek yogurt
1/4 cup-light mayonnaise
1/4 cup-fat-free buttermilk (more as needed)
2-tbsp fresh lime juice
2-chipotle chile peppers in adobo sauce
1-garlic clove
2-tsp dried parsley
1/2-tsp onion powder
1/2-tsp dried dill
1/2-tsp dried chives
1/4-tsp paprika
Sea salt and freshly ground pepper, to taste
Directions:
1) Add all salad ingredients to a large bowl and gently toss. Measure amounts into a bowl and drizzle with dressing.
2) To make the dressing: place all of the ingredients into a food processor or blender and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin out as needed. After, store in refrigerator in an airtight container.
21 Day Fix Approved
