I use this Bacon Chipotle Ranch as a dip with our fresh vegetable boxes, as a sauce for grilled chicken and we dip roasted potatoes into it. This has been a favorite in our house for over three years now. The key to a great chopped salad is making sure all ingredients are chopped into pieces as uniform as possible. That way, each bite contains all of the individual flavors. My boys frequently ask if I’m making a “chopped salad” instead of the more traditional versions. The chopped salad is definitely their favorite!
COOK’S NOTE: If you enjoy a little more heat, feel free to add an additional chipotle pepper to the dressing. The dressing will keep well in the refrigerator for at least a week. Chopped Chicken and Black Bean Salad {originally posted 5-21-12 – recipe notes and photos updated 5-28-15} Smoky Bacon Chipotle Ranch Dressing Yield: about 1 cup 1 cup Homemade Ranch Dressing, or your favorite store-bought ranch dressing ¼ teaspoon cumin 1 chipotle pepper in adobo sauce, diced finely 3 strips of bacon, cooked, (2-3 tablespoons diced finely) Stir together the ranch dressing, cumin and diced pepper. Set aside to chill in the refrigerator. Place 3 strips of bacon (or more, if you are adding it to the salad as well) on a foil lined baking sheet. Place in a cold oven and set temperature to 425. Cook for 20 minutes, or until the bacon is crisp as desired. Remove to paper towels to drain. Finely chop the bacon and add to the dressing. Stir to combine. Serve immediately or place in refrigerator until ready to serve. Enjoy!
