Caliente Low-Fat Chipotle Buttermilk Ranch

Facebook and I have a love/hate relationship. Sometimes, I feel trapped by facebook. I don't like finding out things I should hear face-to-face from there. But, sometimes I think it's fun to catch up with old friends. It was one of those good experiences that led to this revamped salad recipe.

A few weeks ago, after I posted our Lime Chicken Taco recipe, a friend from high school posted on my wall that she had tried putting the chicken on a salad and really liked it. Jacob and I thought this sounded like a good idea, so we wanted to try it.

I also thought it would be fun to try to make my own Chipotle Ranch dressing to go on the salad! So, I adapted a recipe for Low-Fat Buttermilk Ranch from Skinnytaste. I like the idea of making my own dressing because that way I know EXACTLY what's in it and strange processed ingredients don't sneak in!

Ingredients:

• 3/4 cup fat free sour cream
• 3/4 cup fat free Greek yogurt
• 1/3 cup light mayo
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh parsley
• 1 tsp salt
• dash of pepper
• dash of cumin
• 2 tbsp white balsamic vinegar
• 1-1/2 cups low fat buttermilk
• 1 chipotle chile from a can of chipotle chilies in adobo sauce

Directions:

1. Combine sour cream, Greek yogurt, mayo, garlic powder, onion powder, parsley, salt, pepper, cumin and chile in blender. Blend for about 1 minute, until the pepper is ground and combined into the other ingredients.
2. Add buttermilk and balsamic vinegar and blend again for about 30 seconds.

I will warn you that this recipe made a ton of dressing, so I shared it with several friends. Also, it is REALLY spicy. Next time I may try only using half of the pepper. It has really good flavor and consistency, though. It went well with the salad-- the salad even made Jacob full, which is hard to do! :)

Enjoy!