Peach Chicken Chipotle Salad

20 minutes Prep Time
6 Servings

Fresh peaches and leafy romaine are the stars of this seasonal salad. The grilled chicken makes this a great main course option. Homemade Chipotle Buttermilk Ranch Dressing is creamy and easy to make and gives the salad a kick of southwest flavors.

Ingredients

  • 2 fresh peaches, peeled and pitted, or sliced can peaches in 100% juice, drained
  • 1 (9 ounce) package southwest grilled chicken strips, diced

  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, rinsed and drained

  • 1 bag romaine lettuce, hearts or 1 bunch, chopped
  • 1 bag hearts of romaine, chopped
  • 1/2 red onion, cut into quarters and thinly sliced
  • Salt and black pepper to taste
  • Chipotle Buttermilk Ranch Dressing
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1 small chipotle pepper in adobo sauce, plus 1/2 teaspoon of adobo sauce
  • fresh lime juice, from 1/2 of a lime
  • Salt and black pepper to taste
  • tortilla chips, broken for topping

Instructions

Step one

To make the dressing, add the dressing ingredients to a food processor or high-power blender and pulse to blend, about 30 seconds. If you don’t have a blender or food processor, mince the chipotle pepper and whisk ingredients in a medium bowl.  Refrigerate for at least an hour or longer.

Step two

Cut peaches into thin slices and place in large salad bowl. Add the diced tomatoes, romaine lettuce, red onion, salt and black pepper.

Step three

Drizzle desired amount of dressing and toss to combine and coat ingredients. Top with tortilla chips.

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