Avocado and Grilled Chicken Chopped Salad with Skinny Chipotle-Lime Ranch


Are you guys getting tired of all the grilled chicken salads I share yet? I know I’m not because I could live on them, especially this one! My husband and I couldn’t get over how delicious this salad is even though it’s a simple salad. The secret is in the sauce, or dressing in this case. Even though I made it to be light it is still unbelievably tasty. It has the perfect zip from the heat of the chipotle peppers, and it’s perfectly creamy from the Greek yogurt and light mayo. And you still have all those classic ranch herbs and spices, like parsley, dill, chives and onion powder. And let’s not forget about the lime, it brightens up the dressing and offers plenty of fresh flavor. Even my kids loved this despite the fact it has some heat. I myself was surprised, I thought they’d be asking for “leaves” without dressing but instead they were asking for more.

Avocado and Grilled Chicken Chopped Salad with Chipotle-Lime Ranch | Cooking Classy

If you are lucky enough to have any dressing left over you can serve it the next day with chicken for dipping. That’s what we had for lunch and it turned a drab, boring piece of chicken into something amazing! This is going to be one of my go to dressing recipes from now on, love, love, loved it! And of course I’ll make this salad time and time again, it is the perfect summer salad with so much bright freshness and contrast. It may look so basically basic (thank you Jimmy Fallon) but it’s full of flavor!

Avocado and Grilled Chicken Chopped Salad with Chipotle-Lime Ranch | Cooking Classy Avocado and Grilled Chicken Chopped Salad with Chipotle-Lime Ranch | Cooking ClassySkinny Chipotle Lime Ranch | Cooking ClassySkinny Chipotle Lime Ranch | Cooking ClassyAvocado and Grilled Chicken Chopped Salad with Chipotle-Lime Ranch | Cooking Classy


Avocado and Grilled Chicken Chopped Salad with Skinny Chipotle-Lime Ranch

5 from 2 votes

Yield: About 4 servings



  • 1 lb boneless skinless chicken breasts , grilled and diced
  • 10 oz grape tomatoes , halved
  • 2 medium avocados (semi-firm but ripe), peeled, cored and diced
  • 1 1/2 cups fresh corn
  • 1 head Romaine lettuce , chopped
  • 1/2 cup crumbled Cotija cheese

Chipotle-Lime Ranch

  • 1 cup low-fat plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup buttermilk , then more as needed
  • 2 Tbsp fresh lime juice
  • 1 - 2 chipotle chile peppers in adobo (these things are spicy!)
  • 1 clove garlic
  • 2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried chives
  • 1/4 tsp paprika
  • Salt and freshly ground pepper , to taste


  1. For the salad:
  2. Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch.
  3. For the dressing:
  4. Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
  5. Recipe source: Cooking Classy


  • Jess @ What Jessica Baked Next: This salad looks super delicious. I love the vibrant colour. Chipotle and lime is definitely one of the best flavour combo’s! Love this – pinning to try soon! Thanks for sharing, Jaclyn! May 22, 2015 at 3:53pm Reply

    • Jaclyn: Thanks for taking the time to comment Jess! May 22, 2015 at 4:06pm Reply

  • Medha @ Whisk & Shout: That chipotle-lime dressing looks to die for and I love all the bright colors in this salad :) May 22, 2015 at 5:00pm Reply

  • Laura (Tutti Dolci): I love anything chipotle and lime, this salad is so perfect for summer! May 22, 2015 at 5:31pm Reply

  • Thao @ In Good Flavor: This salad looks so delicious and makes a perfect summer meal. I have never put raw corn in my salad, but it sounds good. May 22, 2015 at 8:06pm Reply

  • Medeja: Looks colorful and delicious! I just love the sauce! May 24, 2015 at 3:22am Reply

  • olivia – Primavera Kitchen: What a gorgeous salad, Jaclyn, I love how bright it looks and the sauce/dressing is making my mouth water ;-) May 25, 2015 at 1:50pm Reply

  • Lindsay: I hate to say it but I thought this dressing was gross. My mouth was burning up (I didn’t even use the Adobo sauce, just the chiles) and the only real flavor I tasted was dill. I like dill but it was overpowering. I’m not even sure there’s any tweaks I could make to salvage the dressing that is leftover. May 26, 2015 at 5:14pm Reply

  • SBO: Looks colorful and yummy!! May 27, 2015 at 8:35pm Reply

  • Laura | Fork Knife Swoon: Definitely not tired of grilled salads – that’s pretty much all I want to be eating once the weather warms up! This looks so colorful and delicious! May 29, 2015 at 12:24am Reply

  • debbi: What is cotija cheese? May 31, 2015 at 8:35pm Reply

    • Jaclyn: It’s a Mexican cheese you can sometimes find it near the specialty cheeses or if theres a chilled latin foods section. If you can’t find it then feta could be substituted. June 6, 2015 at 11:29pm Reply

  • salad: I love making love to eat salad is very healthy. Nutritional information June 2, 2015 at 2:57am Reply

    • Jaclyn: Sorry I don’t have nutritional info for my recipes. June 2, 2015 at 2:21pm Reply

  • Cindi: just made this dressing…it is HOT. It is my first time using Chipotle in Adobo. June 25, 2015 at 3:49pm Reply

    • Jaclyn: Yeah it’s pretty spicy, sorry I should have added a warning. If you don’t like heat this may not be the dressing for you. June 25, 2015 at 10:43pm Reply

  • annie: Thai, I think the corn is fresh corn on the cob cooked and then sliced off the cob. (But fresh as opposed to raw) June 26, 2015 at 8:38pm Reply

  • Veronica: This salad looks absolutely delicious. I’m going to serve it this weekend for the 4th. The presentation of color will make it fun to eat
    Thanks. June 30, 2015 at 12:49pm Reply

  • Karen K: Save yourself time, money for all the ingredients, & heat…… just use Trader Joe’s Cilantro salad dressing. Would taste GREAT with this kind of salad :). Also, GRILL the corn first. It will add a really good smoky flavor! Diced red onion would give the salad a little kick, too. July 18, 2015 at 11:29am Reply

  • Beth: I’ve made this salad two nights in a row- we love it~

    As for the dressing, I like heat, but my other half doesn’t. Therefore, I used only one chile and it was plenty, even for me! I even added a little sour cream to cool it down just a bit- but it is absolutely delicious. Thank you for the recipe! August 9, 2015 at 6:10pm Reply

  • Yadira: Disculpa donde consigo el suero de leche? September 24, 2015 at 12:28am Reply

  • ทางเข้าsbo: Thai, I think the corn is fresh corn on the cob cooked and then sliced off the cob October 12, 2015 at 2:46am Reply

  • Mariah chef: Sorry I don’t like this December 7, 2015 at 10:16am Reply

  • Lauren Sweet: This was right up my alley! Absolutely gorgeous. Thank you so much from across the Atlantic! Xxx March 19, 2016 at 5:10pm Reply

  • Kristin H: I love salads like this, and this one is delicious! The dressing really makes it awesome. I like grilling my corn for this salad as well. April 28, 2016 at 6:58pm Reply

  • Tonya: This salad is delishous. Love the combination, the color, the dressing. As long as you use one chipotle pepper it’s not to hot and follow the amounts of the rest of the ingredients and it’s great. I used fresh corn on the cob not cooked and it was fantastic. Thank you for this great recipe. June 4, 2016 at 9:20pm Reply

  • Christine: I copied the recipe to the T.
    except for I was out of onion powder so I used Wildtree’s Onion soup mix. And I made enough for 6 servings.
    so happy I did. It was amazing…the teens had huge bowls. I used 1.5 peppers…it really was delicious! July 12, 2016 at 12:25am Reply

    • Jaclyn: So glad to hear Christine! July 12, 2016 at 9:40am Reply

  • Erica: Just made this for dinner, it was a big hit! I will definitely make it again, next time double batch so I can take some for lunch. Do you have a nutritional value? July 20, 2016 at 7:00pm Reply

  • Courtney: How long does the drasing keep for in the fridge? A week or so? And approximately how much does the dressing recipe make? February 20, 2017 at 1:40pm Reply

  • Lisa Franti: so good thank you for sharing!
    Where did you purchase that container!! March 18, 2017 at 12:08pm Reply

    • Jaclyn: I got the dressing container at World Market. March 18, 2017 at 6:03pm Reply

  • Brandie Paulsen: If you don’t like spicy, use 1-2 TBSP chili powder for very mild or 1TBSP chipotle chili pepper for a little heat in place of the 1-2 chipotle chile peppers in adobo. Still has an amazing taste, just without the super spicy heat! March 20, 2017 at 6:39am Reply

  • Hilda: This salad was bomb! I love salads and this is one of the best salads I’ve made. Thanks for the recipe! June 25, 2017 at 9:54pm Reply

    • Jaclyn: Thanks Hilda! So glad you loved it! June 28, 2017 at 12:05pm Reply

  • Pam D: Just made the dressing. Wow! That’s yummy. Can’t wait for the salad September 4, 2017 at 11:43am Reply

  • Dee: Sounds like a fabulous salad and dressing,
    a must try and advise you later. January 24, 2018 at 5:47pm Reply

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