Ingredients
For the Dressing
- ½ cup cottage cheese
- 2 chipotles in adobo
- 1 clove garlic
- ¼ cup lime juice
- 2 tablespoons honey
- ½ teaspoon salt
- 1 tablespoon dried dill
For the Salad
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon taco seasoning, store-bought or homemade
- 15-ounce can black beans, drained and rinsed
- 1 cup corn, canned (drained and rinsed) or frozen (thawed)
- 4 tomatoes, chopped
- ½ large red onion, chopped
- 1 head romaine, chopped
- 2 cups shredded cheddar cheese
- 2 avocados, cubed
- 1 bunch fresh cilantro, chopped
- Tortilla chips, for serving, optional
Instructions
- Season the Chicken: Season the chicken breasts evenly with the taco seasoning to infuse them with bold, southwestern flavors.
- Grill the Chicken: Brush a grill or grill pan with olive oil and cook the chicken breasts over medium-high heat for 5-6 minutes on each side, until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before chopping into bite-sized pieces to retain juiciness.
- Make the Dressing: In a food processor or blender, combine the cottage cheese, chipotle peppers, garlic, lime juice, salt, and honey. Blend until smooth and creamy, then stir in the dried dill for added herby notes.
- Prepare the Vegetables: Chop the romaine, red onion, avocados, and tomatoes into small, bite-sized pieces to create a balanced texture in the salad.
- Assemble the Salad: In a large bowl or serving dish, combine the chopped chicken, black beans, corn, chopped tomatoes, onion, romaine, avocado, and shredded cheddar cheese. Drizzle the dressing over the top.
- Toss and Serve: Toss all ingredients thoroughly to mix the flavors and coat the salad with the creamy dressing. Garnish with chopped fresh cilantro and serve with tortilla chips on the side for added crunch and authenticity.
Notes
- Make it dairy-free by omitting the shredded cheese or using dairy-free cheese alternatives and swapping cottage cheese for lactose-free cottage cheese or full-fat coconut milk.
- Make it grain-free by replacing regular tortilla chips with grain-free options like those from Siete.
- This recipe is naturally gluten-free and does not require any modifications for gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwestern
- Diet: Gluten Free
