Chipotle Cheddar Chopped Salad

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  5 cup Lettuce, Romaine
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  2 cup Cabbage, Green
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  2 cup Tortilla Chips, Corn, Plain
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  2 cup Chicken Breast, Grilled
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  2 cup Cheddar Cheese
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  1 cup Cilantro, Fresh
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  0.7 cup Carrots
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  0.7 cup Pumpkin Seeds (Pepitas)
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  0.5 cup Yellow Onion
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  1 Avocado(150g)
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  0.7 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1 Chipotle peppers in adobo sauce(7g)
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  3 tbsp Lime Juice, Fresh
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  1 tbsp Honey
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  0.5 tsp Cumin, Ground
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  0.5 tsp 1/2 teaspoon fine sea salt

Instructions

1. 1Dice the onion finely and mince the chipotle peppers by hand. Combine the Greek yogurt, chipotle peppers, minced onion, lime juice, honey, ground cumin, and fine sea salt in a bowl, stirring until smooth and well combined. Set the dressing aside.
2. 2Chop the romaine lettuce and green cabbage into bite-sized pieces. Julienne or grate the carrots. Tear or chop the fresh cilantro. Combine all chopped vegetables in a large mixing bowl.
3. 3Slice or chop the cooked chicken breast into bite-sized pieces and add to the vegetable mixture.
4. 4Add the shredded sharp cheddar and pumpkin seeds to the bowl and toss gently to combine.
5. 5Divide the salad evenly into 4 airtight containers while still at room temperature.
6. 6Drizzle the chipotle-yogurt dressing evenly over each container and toss until coated.
7. 7Top each container with tortilla chips and additional shredded cheddar just before serving.
8. 8Slice the avocado and add to each container immediately before eating. Refrigerate the containers and consume within 3 days; use within 1 day if avocado is pre-added.