Peach Chicken Chipotle Salad

Name: Peach Chicken Chipotle Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 fresh peaches; 1 (9 ounce) package southwest grilled chicken strips; 1 (28 ounce) can Diced Tomatoes; 1 bag romaine lettuce; 1 bag hearts of romaine; 1/2 red onion; Salt and black pepper to taste; Chipotle Buttermilk Ranch Dressing; 1/2 cup sour cream; 1/2 cup buttermilk; 1/2 cup mayonnaise; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried parsley; 1/2 teaspoon Worcestershire sauce; 1 small chipotle pepper in adobo sauce; fresh lime juice; Salt and black pepper to taste; tortilla chips

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Serves:

6 people

Prep Time:

20 minutes

Cook Time:

0 minutes

Fresh peaches and leafy romaine are the stars of this seasonal salad. The grilled chicken makes this a great main course option. Homemade Chipotle Buttermilk Ranch Dressing is creamy and easy to make and gives the salad a kick of southwest flavors.

Ingredients

Copy Ingredients

2 fresh peaches, peeled and pitted, or sliced can peaches in 100% juice, drained
1 (9 ounce) package southwest grilled chicken strips, diced
1 (28 ounce) can Tuttorosso® Diced Tomatoes, rinsed and drained
1 bag romaine lettuce, hearts or 1 bunch, chopped
1 bag hearts of romaine, chopped
1/2 red onion, cut into quarters and thinly sliced
Salt and black pepper to taste
Chipotle Buttermilk Ranch Dressing
1/2 cup sour cream
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1 small chipotle pepper in adobo sauce, plus 1/2 teaspoon of adobo sauce
fresh lime juice, from 1/2 of a lime
Salt and black pepper to taste
tortilla chips, broken for topping

Instructions

To make the dressing, add the dressing ingredients to a food processor or high-power blender and pulse to blend, about 30 seconds. If you don't have a blender or food processor, mince the chipotle pepper and whisk ingredients in a medium bowl. Refrigerate for at least an hour or longer.
Cut peaches into thin slices and place in large salad bowl. Add the diced tomatoes, romaine lettuce, red onion, salt and black pepper.
Drizzle desired amount of dressing and toss to combine and coat ingredients. Top with tortilla chips.

*Notes: if peaches are not in season feel free to use good canned peaches, but you will want to drain them very well or you could substitute with frozen peaches that have been thawed and drained. Depending on how much you like spice, you can add more adobo sauce for more heat or a larger pepper. Any remaining dressing can be kept in the refrigerator for a few days.

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Peach Chicken Chipotle Salad

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