Low-carb Chicken Salad With Chipotle Ranch Dressing
This Low-Carb Southwest Chicken Salad with Chipotle Ranch Dressing is a good main-dish salad for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.
Servings 2 people
DRESSING INGREDIENTS (MAKES ABOUT 2.5 CUPS DRESSING)
- 2 cup Ranch Dressing
- 1/2 cup Salsa
- 1/2 tbsp Ground Chipotle Chile Pepper
- 2 cup Diced cooked chicken
- 1/4 cup Chipotle Ranch Dressing
- 4 cup Chopped Romaine lettuce
- 6 pcs Sweet mini-peppers Seeds cut out and sliced
- 1/4 cup Chopped cilantro
- 2 oz. Sliced olives Optional
- 2 cup Grated cheese
Put salsa in food processor and puree about one minute with steel blade. Add Ranch Dressing and ground Chipotle and process 30 seconds more, or until well combined.
Chill dressing 1-2 hours if possible.
Mix diced chicken with desired amount of salad dressing and set aside to marinate while you prep other ingredients.
Coarsely chop the lettuce and spin dry with salad spinner or dry with paper towels.
Combine lettuce, red pepper and cilantro in large mixing bowl.
Stir in chicken with dressing and mix lightly, until dressing is distributed throughout salad.
Add the grated cheese and olives and stir gently a few more times, then serve.