Grilled Chipotle Chicken Salad with Cilantro Lime Ranch Dressing

Chipotle Chicken:

2 lbs boneless, skinless chicken breasts
2 TBS olive oil
1 tsp chipotle chili powder
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 TBS fresh lime juice

Salad:

4 cups torn romaine lettuce
1 cup sliced mango
1 large avocado, peeled and sliced
1 (15-ounce) can low-sodium black beans, rinsed and drained
1/2 cup grape tomato halves
1/2 cup corn, fresh or thawed from frozen
1/2 cup diced red bell pepper
1/4 cup red onion slices
1/4 cup chopped fresh cilantro

Cilantro Lime Ranch Dressing:
1 cup buttermilk
1 cup mayonnaise (light works too)
2 tomatillos, husked and quartered
1 jalapeno pepper, seeded and halved
1 clove garlic
1/2 fresh lime, juiced
1/4 bunch fresh cilantro
1 packet Ranch Buttermilk Recipe dressing mix

1.  Combine chicken rub ingredients together in a small bowl and whisk together. Rub evenly all over chicken breasts. Let chicken sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before grilling.

2. Preheat grill to medium heat, 375-450℉. Grill chicken for 5 to 7 minutes per side, or until chicken is cooked through and juices no longer run pink. (An inserted thermometer should read 165℉.)

3.  Remove chicken from grill and let rest 5 minutes before slicing into 1/4-inch slices.

4.  For the Dressing: Place all ingredients in blender or food processor.  Blend or process all ingredients together. Chill in refrigerator before serving.

5.  For the Salad: Arrange chicken slices in serving bowl with romaine lettuce, mango, avocado, black beans, grape tomatoes, corn, red bell pepper and red onion. Drizzle with prepared dressing; reserve leftovers in the refrigerator. Dressing will keep up to one week.

Serve tossed or deconstructed.

From Inside Karen's Kitchen