recipe // mexican chicken chopped salad with chipolte yogurt dressing

This recipe was inspired by a prepared and packaged salad we got from Whole Foods. Although theirs was tasty, I had a feeling I could make it even better! So, I came up with this Mexican Chicken Chopped Salad with Chipolte Yogurt Dressing.


salad ingredients
  • 1 package Organic Girl Romaine Heart Leaves or 8 oz package romaine leaves, cut into strips
  • 2 cups baby spinach, cut in to strips
  • 15 oz can black beans, rinsed and drained
  • 3/4 cup Cotija cheese, crumbled
  • 4 slice bacon, cooked, cooled, and crumbled
  • 1 cup fire roasted corn (I buy it frozen from Whole Foods and thaw it out)
  • white meat from a rotisserie check, removed from bird and shredded and chopped
  • 1 avocado, chopped
dressing ingredients
  • 1 chile in adobe + 1 tablespoon adobo sauce
  • 1/2 cup Noosa plain yogurt
  • 1/2 cup chopped scallions
  • 3 cloves garlic
For the salad, place all of the chopped ingredients in to a large bowl.

For the dressing, place all the ingredients in to a food processor and process until smooth and combined.

Drizzle dressing over chopped salad ingredients. Toss salad with tongs until dressing coats salad completely.

Serves 4 dinner sized portions.

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