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.

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.