Chipotle Chicken Taco Salad

Printed from Jenn's Food Journey, adapted from Cooking Light
- Serves 2 -

1 Tablespoon Ranch dressing
2 Tablespoons chipotle puree**
2 boneless, skinless chicken breasts
For the dressing -
1/2 cup sour cream
1 Tablespoon chipotle puree**
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 Tablespoon lime juice
1/4 teaspoon salt
1 Tablespoon chopped fresh cilantro
For the salad -
4-6 cups green leaf lettuce, torn or roughly chopped
1 cup cherry tomatoes, quartered
1/2 English cucumber, sliced in rounds and cut in half
1 avocado, sliced
shredded cheese (optional)
handful of crushed tortilla chips (I used Doritos)

**to make chipotle puree - dump entire 7oz can of chipotle peppers in adobo sauce into a food process and pulse until pureed. Viola!**


Mix together 1 tablespoon Ranch and 2 tablespoons chipotle puree. Place the chicken in a shallow dish and pour the mixture over it. Cover and place in refrigerator for at least 1 hour.

Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from the dish and place over direct heat. Grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool for 8-10 minutes. Cut into bite size chunks or pieces.

Meanwhile, in a small bowl or measuring cup, mix together all the ingredients for the dressing until well combined. Add more dressing if you want, or use the rest to dress the entire salad at the table.  Your choice :)

Now you can build your salad - start with a bed of lettuce, toss on a few tomatoes and cucumbers, add some avocado slices and top with dressed chicken. Sprinkle on some tortilla chips and serve. Enjoy!