Mexican Chopped Salad with Spicy Sweet Chipotle Balsamic Dressing

• Meat

  • 2 cups Chicken

• Produce

  • 1 Avocado
  • 1/2 cup Cherry tomatoes
  • 1/4 cup Cilantro
  • 1/2 cup Corn, fresh off the cob
  • 1/2 cup Cucumbers
  • 1/4 cup Green onion
  • 4 cups Romaine lettuce

• Condiments

  • 2 tbsp Adobo sauce
  • 1/4 cup Balsamic vinegar

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin

• Drinks

  • 1 tsp Truvia nectar

Found on thewickednoodle.com

Description

Ingredients

• 4 cups chopped romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup diced cucumbers
• 1/2 cup fresh corn (off the cob, no need to cook)
• 1/4 cup chopped green onion
• 1/4 cup chopped cilantro
• 2 cups shredded chicken (I use rotisserie)
• 1 avocado, sliced
• 3/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons adobo sauce (from a can of chipotle peppers)
• 1 teaspoon Truvía® Nectar (or double that amount and use another sweetener, such as sugar or honey)

Directions

• Place all salad ingredients in a large bowl. Mix dressing ingredients together (allow to sit for 30 minutes if you have the time). Toss salad with dressing and enjoy!