Chipotle BBQ Chicken Salad with Tomatillo Avocado Ranch

• 1 Recipe Easy Chipotle Chicken
• 1/4 cup sweet barbecue sauce

• 1 large head romaine lettuce chopped, about 8 cups
• fresh corn kernels from 1 ear of corn
• 1/2 cup jicama, peeled and chopped (optional)
• 1/2 cup grape tomatoes, halved
• 3/4 cup black beans,, drained and rinsed
• 1 mango, chopped
• 1 red bell pepper, chopped
• 1/4 red onion, thinly sliced

• 1/2 cup roasted and salted sunflower seeds
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey jack cheese
• tortilla strips

Dressing:

2 garlic cloves peeled 1 small jalapeno seeds removed, roughly chopped(I used 1/4 and wasn’t spicy) 1/3 cup packed cilantro 2 tomatillos husk removed, roughly chopped 1 avocado, peeled and pitted (use large for more “avocado” taste) 1/2 cup real mayonnaise 1/2 cup sour cream 1/4 cup milk plus more as needed 2 tablespoons lime juice 1 teaspoon white vinegar 2 teaspoons dried parsley or 2 TBS fresh parsley 1 tsp EACH dried chives, dried dill OR 1 TBS fresh chives and dill 1/2 tsp EACH salt, pepper, smoked paprika

Instructions for dressing:

1. Add all of the ingredients to a blender or food processor and “chop” then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt).
2. Chill before serving.  (doesn’t have a strong flavor.  Kind of limey)
   

1. Prepare 5 Minute Blender Tomatillo Ranch according to directions. Best chilled before serving.
2. Prepare Chipotle Chicken according to directions. Chop cooked chicken into bite size pieces and toss with 1/4 cup barbecue sauce or enough to generously coat.
3. To assemble, add the Salad Ingredients, chicken, cheese and sunflower seeds to a large bowl and toss to combine. Garnish individual servings with tortilla strips and drizzle with dressing.

Carlsbad Cravings© Original