Chipotle Chicken Salad

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the salad dressing:
  • Mash the garlic and salt to a paste with the side of a chefs knife.
  • In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
  • If the dressing is too thick, thin with a couple tablespoons of buttermilk.
  • Can be stored in the refrigerator for up to 3 weeks.
  • For the salad:
  • Remove the chicken from the bone and cut into bite sized pieces, set aside.
  • Place the salad greens in large bowl.
  • Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
  • Toss gently with dressing (refrigerate leftover dressing).
  • Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.
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