“There are far better things ahead than any we leave behind.” ~C.S. Lewis

Chipotle Grilled Chicken and Mango Cobb Salad


  • 2 cups chopped Romain or butter lettuce
  • 1/2 cup chipotle grilled chicken, chopped (100g) All I did was use this cilantro grilled chicken recipe, only I skipped the sweet chili glaze and added a good sprinkling of dry chipotle powder to the chicken right before grilling.
  • 1/3 cup sliced or chopped mango (50g)
  • 1 slice of bacon crumbled
  • 1 Tbsp. sliced red onion (15g)
  • 1/4 cup corn (50g)
  • 1/3 avocado (35g)
  • 1 Tbsp. reduced fat blue cheese (12g) would also be good with cotija, or feta, or cheddar or jack!
  • 1 Tbsp. roasted pepitas (6g) I get mine at Trader Joes… a favorite for our Mexican Salads
  • 2 1/2 Tbsp. lightened up Cilantro Lime Ranch* (40g)

*If you don’t already have this dressing waiting in your fridge. it’s worth the effort! It’ll make a big batch and you can even freeze some for later. So good on all things Mexican.

Cilantro Lime Ranch:

  • 1 packet of ranch dressing mix 1 oz
  • 1 cup light mayo I used best foods only 1 gram fat per serving I’m sure you could use Greek yogurt if you feel better about that.
  • 1 cup fat free milk fairlife has lowest carbs (add more if it’s too thick)
  • ¼ cup salsa verde
  • 1-2 jalapenos seeded depending on how spicy you like it!
  • 2 clove garlic
  • 1 whole lime juiced about 2 tbs
  • ½ cup packed cilantro

Blend all ingredients in a blender or food processor until smooth. Place in fridge for an hour if you have time. No big deal if not.


Layer your lettuce on a platter (you can toss in dressing first if preferred.)

Top with chicken, and all other toppings.  Drizzle with dressing (or remaining dressing).

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