Southwest Chopped Chicken Salad

Servings: 2 as an entrée salad; 4 as a side salad

Ingredients: 

Dressing:

• 1/3 cup whole milk Greek yogurt2

• 1/4 cup mayonnaise

• 1 chipotle pepper from a can of chipotles in adobo sauce

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried dill

• 1/4 teaspoon salt
  

  Salad: 

• 1 head Church Brothers Farms Romaine Hearts, cut in half lengthwise, then cut horizontally into 1-inch strips

• 2 chicken breasts, grilled and sliced

• 1 avocado, pit removed and diced

• 1/2 cup black beans, drained

• 1/4 cup corn kernels

• 1/2 cup cherry tomatoes, halved lengthwise

• Lime wedges and cilantro leaves for garnish
  

Instructions: 

1. Dressing: Place all dressing ingredients into the bowl of a food processor and blend until smooth. Season to taste with additional salt, if needed. 

2. Assemble: Add salad ingredients to a large mixing bowl. Drizzle dressing to taste and toss to combine. Serve immediately.

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Southwest Chopped Chicken Salad

Yield: 2 as an entrée salad; 4 as a side salad

Ingredients

Dressing

• ½ cup whole milk Greek yogurt
• ¼ cup mayonnaise
• 1 chipotle pepper from a can of chipotles in adobo sauce
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon dried dill
• ¼ teaspoon salt

Salad

• 1 head Church Brothers Farms Romaine Hearts, cut in half lengthwise, then cut horizontally into 1-inch strips
• 2 chicken breasts, grilled and sliced
• 1 avocado, pit removed and diced
• ½ cup black beans, drained
• ¼ cup corn kernels
• ½ cup cherry tomatoes, halved lengthwise
• Lime wedges and cilantro leaves for garnish

Instructions

1. Dressing: Place all dressing ingredients into the bowl of a food processor and blend until smooth. Season to taste with additional salt, if needed.
2. Assemble: Add salad ingredients to a large mixing bowl. Drizzle dressing to taste and toss to combine. Serve immediately.