Chopped Chicken Taco Salad with Chipotle Dressing

Ingredients

• 1 small avocado diced peeled
• 0.3 cup buttermilk 
• 15 oz black beans drained and rinsed canned
• 1  chipotles in adobo canned seeded
• 1 cup cherry tomatoes halved
• 0.5 teaspoon cumin 
• 2  ears corn fresh
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons juice of lime 
• 0.8 cup mayonnaise 
• 2 teaspoons olive oil 
• 0.5 small onion red thinly sliced
• 8 cups the of 1 cos lettuce chopped
• 6 servings salt and pepper 
• 1 pound chicken breast halves boneless skinless
• 15 large tortilla chips 
• 1 tablespoon butter unsalted melted

Equipment

• food processor
• bowl
• knife
• blender
• grill
• cutting board

Directions

1. Preheat grill to medium-high.
2. Brush chicken all over with oil; season with salt and pepper. Oil grill. Grill chicken until cooked through, turning once, about 10 minutes total.
3. Cut chicken into small cubes and refrigerate.
4. Brush corn with butter. Oil grill. Grill corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total.
5. Transfer corn to a cutting board to cool. When corn is cool enough to handle, use a sharp knife to carefully slice kernels off cob. Discard cob.
6. Place kernels in a large bowl and refrigerate.
7. Blend mayonnaise, buttermilk, chipotle, adobo, cumin, cilantro, lime juice and 1/4 tsp. salt in a blender or food processor until smooth.
8. Place lettuce, chicken, tomatoes, avocado, onion and black beans in bowl with corn.
9. Add dressing to taste and gently toss to coat. Season with salt and pepper. Top with chips and serve immediately.