Fiesta Lime Chicken Salad with Chipotle Dressing

Facts

Ingredients:

• 3-4 boneless skinless chicken breasts
• salt and pepper to taste
• 2 teaspoons cumin - divided
• 2 teaspoons chili powder - divided
• 1 teaspoon garlic powder - divided
• 6 cups chopped romaine lettuce
• 2 bell peppers - thinly sliced, (I used a combination of red, yellow, and orange)
• 1 avocado - thinly sliced
• 1 ear yellow corn
• ⅓ cup mayo
• ¼ cup milk
• ¼ cup plain fat free greek yogurt - (or sour cream)
• 1 chipotle pepper - (from a can of chipotle peppers in adobo sauce)
• juice of 1 lime + additional lime wedges for squeezing
• ¼ cup cotija cheese - (you can also use crumbled feta cheese)

Instructions:

• Step 1: Season chicken with salt and pepper on both sides, and season with 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1 teaspoon cumin. Grill or cook on the stove in a greased skillet over medium heat for 5-8 minutes on each side until cooked through. Slice and set aside.
• Step 2: In a blender or food processor combine mayo, milk, greek yogurt, chipotle pepper, lime juice, and remaining cumin, chili powder, and garlic powder.
• Step 3: Assemble salads with lettuce on the bottom and top with chicken, peppers, avocado, cheese, and corn. Drizzle with dressing and serve with lime wedges for serving.