Cilantro Lime chicken Salad with skinny chipotle Ranch Dressing
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Cook Time
15 mins
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Total Time
15 mins
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Servings
2
Cilantro Lime chicken Salad with skinny chipotle Ranch Dressing
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 boneless skinless, chicken breasts
- 1 cup bell pepper any color, sliced
- 1 Tbsp olive oil
- 1 tablespoon lime juice 1/2 lime, fresh
- 1/4 cup cilantro chopped
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika optional
- 1/2 cup tomato
- 1 cup romaine lettuce chopped
- 1/3 cup black beans
- 1 avocado sliced
- Chipotle ranch dressing Skinny brand
- 1/2 cup Greek yogurt low-fat, plain
- 1 tablespoon mayonnaise light
- 1 tablespoon lime juice fresh
- 1 tablespoon cilantro chopped, fresh
- 1 chipotle chile peppers in adobo
- 1/2 tsp dill or parsley, dried
- 1/4 tsp onion powder
- 1/4 tsp paprika
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Mix the olive oil, lime juice, cilantro, salt, cumin, and paprika in a large bowl or ziplock bag. Add the chicken and mix with your hands (or shake bag, if using ziplock) until the chicken is fully covered. Cover and place in the fridge for 20 minutes to marinate or up to 2 days in advanced.
- Heat a heavy-duty skillet to medium/high heat. Add 1 tablespoon olive oil and the chicken breasts. Cook for 6-7 minutes on each side. Remove from pan and add the bell peppers to the pan (do not wash pan) cook bell peppers for 2-3 minutes or until tender.
- To Assemble: Slice chicken into thin strips. Prepare two salad plates. Place half of the romaine lettuce on each plate. Top with 1 chicken breast on each plate. Divide the tomatoes, beans, bell peppers, and half of each avocado onto each plate. Drizzle with skinny chipotle ranch dressing.
- To Make Dressing: Add all ingredients to a food processor and pulse until chipotle peppers and cilantro are well minced. Store up to 4 weeks in the fridge.
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