Chipotle Chicken Salad
1/4 cup olive oil
1 Tbsp. ground chipotle chile pepper*
1 tsp. honey
1/8 tsp. salt
4 boneless, skinless chicken breasts (about 1-1/4 lbs.)
6 cups torn romaine lettuce leaves
1 cup shredded Monterey Jack cheese (about 4 oz.)
1 ripe avocado, peeled and cubed
1 medium tomato, chopped
1 green onion, sliced (optional)
1/2 cup Wish-Bone® Ranch Dressing
- Combine olive oil, chile pepper, honey and salt in small bowl; set aside.
- Grill or broil chicken, turning once and brushing frequently with chile mixture, 12 minutes or until chicken is thoroughly cooked.
- Meanwhile, combine lettuce, cheese, avocado, tomato and green onion in large bowl. Just before serving, toss with Wish-Bone® Ranch Dressing, then top with sliced chicken. Garnish, if desired, with crushed tortilla chips.
It’s so good that you completely forget that it’s actually good for you too. Now THAT is a winner!