Chipotle Ranch Chicken Salad

I have a new favorite salad and it is DELICIOUS!!! A few weeks ago we went to the beach for our vacation. At the end of the week I wanted to use up as much food in the fridge as I could. You understand the struggle, right? Who wants to waste food?

In the fridge we had leftover rotisserie chicken, corn, and salad ingredients. I also had some Drew’s Chipotle Ranch salad dressing (affiliate link), I could put that sh*t on everything! I was not paid to say this, Drew’s doesn’t know who I am, this is just my newest favorite salad dressing and I HAD to share it with you.

I wracked my brain and blindly dove into creating this Chipotle Ranch Chicken Salad. I added a dash of this and a heap of that. And when I was done….it was AMAZING! Watch out Chopped, I’m your next top chef!

Here is my recipe for Chipotle Ranch Chicken Salad. I know you’ll be hooked too.

Ingredients:

3-4 Skinless Boneless Chicken Breasts
Head of Red Romaine Lettuce
1 Avocado
1 Ripe Tomato
1 Red Onion
1 Ear of Corn
1 Lime
1/2 cup Plain Greek Yogurt
1/4 cup Drew’s Chipotle Ranch Dressing
Sea Salt
Pepper
1 Tbsp. of Butter
2 tbsp. chopped Cilantro
Optional: Frank’s Red Hot Sauce

Feel free to add your own favorite Southwestern vegetables, some cheddar cheese or black beans.

Instructions:

1. Put a pat of butter into a fry pan and heat until melted. Sprinkle salt & pepper onto the chicken breasts. Squeeze lime juice over breasts. Add a dash of Frank’s Red Hot Sauce if you like your chicken spicier. Heat chicken until browned on both sides (8-10 minutes) and no longer pink in the middle. If your chicken breasts are super thick, butterfly them.

2. While the chicken is cooking, chop the salad vegetables (lettuce, tomato, red onion, and cilantro.) To cook the corn, microwave for 3 minutes INSIDE the husk. Let the corn cool slightly, then cut off the bottom of the corn cob (cut through the corn husk and ear.) Grab the corn silks and husk at the top and shake until the ear falls out. Magically all the silks will be stripped off! Cut off kernels from the the ear.

3. When the chicken is fully cooked turn off the heat but leave the pan on the burner. Mix yogurt and ranch dressing together in a bowl. Pour over chicken and flip chicken to coat in the yogurt dressing mixture.

4. Put salad vegetables in bowl. Top with sliced chicken, sliced avocado, and cilantro. Drizzle with more Drew’s Chipotle Ranch Dressing. Squeeze some more lime juice on top and enjoy your salad!