I came across this recipe in the July 2012 All You magazine yesterday not long after my husband had requested that I make my crispy chicken salad for dinner. So I sent him a picture and we decided that we'd give it a shot.
1 head of lettuce, chopped (I used iceberg because that's our favorite)
1 can black beans, drained and rinsed
3 boneless skinless chicken breasts, grilled and chopped (we put garlic salt and Mrs. Dash Citrus blend on ours)
1-2 tomatoes, diced
1/2 red onion, sliced thin
3 ears or corn
1 avocado, peeled and chopped
3/4 c. mayo
1/3 c buttermilk
1/2 can chipotle in adobo
1/4 bunch cilantro
1/2 t. cumin
2 T lime juice
Brush corn with butter and grill 8-10 minutes turning occasionally. Let cool for a few minutes and then cut corn off of the cob. Place lettuce, tomatoes, onions, beans, avocado, corn and chicken in a large bowl and toss. Place mayo, buttermilk, chipotle in adobo, cumin, cilantro and lime in a food processor and blend until smooth. Serve salad over crushed tortilla chips and top with dressing and feta cheese.