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Grilled Chicken & Black Bean Salad with Chipotle Ranch

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: as many as you like!

Ingredients

Scale

For the dressing:

  • 1/3 c. light mayonnaise
  • 1/3 c. low fat milk
  • 12 fresh cloves of garlic, peeled
  • 23 Tablespoons fresh basil leaves
  • ½ teaspoon sugar
  • Several fresh parsley leaves or ½ teaspoon dried parsley
  • A few fresh dill twigs or ½ teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/41 teaspoon ground chipotle powder
  • 2 green onions (tops only) or a handful of fresh chives
  • 1/4 c. nonfat Greek yogurt

For the salad:

  • Mixed greens and/or chopped romaine
  • Grilled chicken (for the Garlic Greek Yogurt chicken marinade, see this recipe), chopped
  • Black beans, heated
  • Yellow & red cherry tomatoes, halved
  • Thinly sliced red onion
  • Optional toppings: shredded cheese, roasted sunflower seeds, fried tortilla strips, cooked sweet corn, fresh avocado chunks

Instructions

  1. To make the dressing, whir together all ingredients EXCEPT the yogurt in a handi chopper or food processor until the herbs are well chopped and all is mixed well. Pour into a bowl and stir in the yogurt. Add milk to thin to the desired consistency.
  2. For the salad: fill your salad plate/bowl with greens. top with hot chicken and black beans, then sprinkle with cherry tomatoes & red onion. Add other toppings as desired. Drizzle with dressing and enjoy!

Notes

Prep & cook time doesn’t include the chicken cooking time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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