Last night's dinner was completely Matt's idea & creation, I'm not sure if this is technically a cobb salad but that's what he told me to call it. It's really simple to put together but the ingredients packed a nice punch from the warm grilled chicken, soft black beans, crunchy grilled corn, sweet fresh tomatoes & spicy dressing.
Matt created the chipotle ranch dressing based on what we had in the fridge & garden. The base is made from non-fat & light ingredients which help keep it a little on the lighter side. I found the dressing to be quite hot so if you are a wimp like me start with a little less chipotle powder & add more to taste.
Chipotle Ranch Dressing
(This dressing when left thick, using the smallest amount of buttermilk, would make a great dip.)
1/4 c non-fat plain yogurt
1/4 c light mayonnaise
1/4 - 1/2 c non-fat buttermilk
1 clove garlic, minced very fine
1/2 T fresh parsley, chopped fine
1/2 T fresh basil, chopped fine
1/4 t kosher salt
1/4 t freshly ground black pepper
1/4 t dried chipotle powder
Mix everything together using only 1/4 c buttermilk. Add remaining buttermilk as needed to thin to the desired consistency.
Makes about 1 cup
For the salad we started with a bed of greens. To that we added two small chopped & seeded tomatoes. We rinsed a can of black beans & add those. We grilled one ear of corn & two small chicken breasts. The chicken breasts were rubbed with Fragrant Chili Rub before grilling. The kernels were sliced off the ears of corn & the chicken sliced & then both were added to the salad. Top everything off with the dressing & you have a tasty, filling, spicy main dish salad.
Looking for more main dish salad ideas?
BLT Bread Salad
Roasted Vegetable Salad
Asian Chicken Salad