I am very fond of the Williams Sonoma blog, Taste, and read it daily. I combined their Chopped Chicken Salad with Citrus and Avocado with my cousin, Susan’s Avocado Ranch Dressing. There will be extra of both marinade and dressing that you can use on any of your future meals!
1/3 c. fresh lime juice
9 T. olive oil
3/4 c. minced red onion
1 large serrano pepper, seeded and minced
1 t. ground cumin
1 t. ancho chile powder
sea salt and pepper to taste
Place lime juice in a bowl and slowly whisk in olive oil. Mix in the onion, serrano, cumin, chile powder. Season with salt and pepper to taste. Reserve 2 T. marinade to be added to ranch dressing later.
1 1/4-1/2# boneless, skinless chicken breasts
Place chicken breasts in a bowl and pour marinade over to cover. You may have some marinade left and save it for another use. Let chicken stand while preparing the remaining ingredients.
2 garlic cloves, minced
1/2 c. greek yogurt
2 t. lemon juice
1 t. hot sauce
1/4 c. extra virgin olive oil
1/2 t. salt (or to taste)
Place all ingredients in a blender or food processor and puree. (I used a blender and needed to add a little water to get it thin enough to pour out of the blender) Add about 4 T. of this Ranch dressing to the 2 T. of the marinade above. This will be your salad dressing. You can also just use the Avocado Ranch dressing as is-it is delicious!
Grill or sauté the chicken breasts in a non stick or oiled grill pan for 5-8 minutes each side, depending on the thickness of the chicken. Cool 10 minutes. Cut into bite size pieces for the salad.
washed and dried lettuce of your choice, Bibb or Romaine
chopped cooked bacon
Toss with Avocado Ranch and garnish with anything you desire-feta, chopped nuts, tomatoes