Smoky Chipotle Ranch Chicken Salad

To say I have a slight obsession with Panera's Southwest Chicken Ranch Salad would be an understatement, as I absolutely love the combination of fresh, bold flavors. Recreating my own version of this delicious dish at home, including a rich and creamy homemade dressing, saves over 300 calories (I simply cannot resist that freshly baked baguette). We often do meal prep on Sundays, grilling up chicken to use in various dishes throughout the week, so having cooked chicken ready to go brings this salad together in minutes. If you enjoy a hearty, main course salad and the rich, smoky flavors of chipotle peppers in adobo, you'll be adding this smoky chipotle ranch chicken salad to your regular menu rotation.

INGREDIENTS

Salad

• 2 Cup Salad Greens such as romaine, iceberg, etc.
• ¾ Cup Diced, Grilled Chicken
• ¼ Cup Spicy, Seasoned Corn
• ½ Cup Diced Tomatoes
• 1 Tbsp. Guacamole
• 2 Tsp. Chopped Fresh Cilantro
• 1 Tbsp. Tortilla Strips

Chipotle Ranch Dressing

• ¼ Cup Sour Cream
• ¼ Cup Mayonnaise
• 1 Chipotle Pepper, in Adobe Sauce
• ½ tsp. Apple Cider Vinegar
• ¼ tsp. Garlic Powder
• ¼ tsp. Onion Powder
• ¼ tsp. Dried Dill
• Pinch Kosher Salt

INSTRUCTIONS

Step 1: Gather your ingredients, along with a blender, and a large mixing bowl.

Step 2: Prepare the dressing by adding the mayo, sour cream, chipotle pepper, vinegar and spices to the blender and process until fully emulsified. Set aside. This recipe yields about ¾ C., but since you'll only need a few tablespoons for your salad, the rest can be stored in the fridge.

Step 3: Into the mixing bowl, add the salad greens, corn, chicken, tomatoes and cilantro. Drizzle in a few tablespoons of dressing and toss together.

Step 4: Add salad to a serving plate, top with avocado, and sprinkle with tortilla strips. Drizzle with additional dressing, if desired. Serve immediately.

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