After a couple of days with heavy food and not working, I was ready to end the weekend with something lighter. Seriously, we had appetizers for dinner and I even tried my best at making that frosted animal cracker cheesecake making it’s way around Pinterest and Facebook. Needless to say, I needed a good salad in my life.
And yes, the title says ranch, but I really do mean lighter because I tweaked this recipe to be almost completely Greek yogurt - save for the little bit of buttermilk.
Ranch is the sacred salad dressing of the south and messing with a homemade recipe is not taken lightly, so I assure you, this will blow your mind with how good it is and how much you won’t miss the mayonnaise/sour cream. It’s loaded with chives, dill, paprika, parsley, cilantro, and of course chipotle peppers. Throw it all in your food processor and that’s all it takes.
But the star of the show isn’t even the salad dressing, if you believe it. No, that would be this chipotle chicken that I marinated alllll day long and then grilled outside. Worth it. The marinade uses a lot of the same spices that the dressing does which saves you from buying a million ingredients to make one meal. The marinade, however, uses the adobo sauce that the chipotles are sitting in. This gives everything a nice smokey flavor - not so much a hot spice, but more like a warm spice.
Now if you don’t have all day, I strongly believe that half an hour will be a suitable amount of time, but if you throw this together before work and then grill it up once you’re home, you’ll be thanking yourself.
Top your salad with queso fresco, cherry tomatoes, red onion, avocado, and a squeeze of lime. This is a meal that’ll blow you away while staying relatively healthy (let’s just not count the cheese, okay?).