Chipotle Chicken Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 garlic cloves, mashed with1/2 tsp salt (see below)
• 1 chipotle pepper, chopped (in adobo sauce)
• 3 tablespoons adobo sauce (from can of peppers)
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1/4-1/3 cup buttermilk
• 3 tablespoons cilantro, chopped
• 2 scallions, trimmed and sliced thin
• 1 1/2 teaspoons apple cider vinegar
• fresh ground pepper
• 1 rotisserie-cooked chicken (i used a rotisserie chicken from the deli at my market)
• 2 (12 ounce) bags spring greens
• 2 summer slicing tomatoes, fresh, chopped
• 1 large avocado (or two small)
• 1 cup jicama, trimmed and juienned (thin strips)
• 1 cup cheddar cheese, shreaded
• 3 tablespoons cheddar cheese, shreaded
• 2 limes, cut into wedges for garnish

Recipe

• 1 for the salad dressing:.
• 2 mash the garlic and salt to a paste with the side of a chefs knife.
• 3 in medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
• 4 if the dressing is too thick, thin with a couple tablespoons of buttermilk.
• 5 can be stored in the refrigerator for up to 3 weeks.
• 6 for the salad:.
• 7 remove the chicken from the bone and cut into bite sized pieces, set aside.
• 8 place the salad greens in large bowl.
• 9 add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
• 10 toss gently with dressing (refrigerate leftover dressing).
• 11 plate salads and garnish with lime wedges and sprinkle with cheddar cheese.