Grilled chicken combined with crisp romaine, fresh vegetables, and a spicy jalapeño ranch dressing for a vibrant, satisfying meal.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1 lb 2 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
→ Jalapeño Ranch Dressing
07 - ½ cup mayonnaise
08 - ½ cup sour cream
09 - ¼ cup buttermilk
10 - 2 jalapeños, seeded and chopped
11 - 2 tablespoons fresh cilantro, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh lime juice
15 - ½ teaspoon onion powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
→ Salad
18 - 1 large head romaine lettuce, chopped
19 - 1 cup cherry tomatoes, halved
20 - ½ cup cucumber, diced
21 - ¼ cup red onion, thinly sliced
22 - ½ cup shredded cheddar cheese, optional
23 - ¼ cup crispy tortilla strips, optional
# Directions:
01 - Preheat grill pan or skillet over medium-high heat. Coat chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and black pepper. Cook 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Rest for 5 minutes, then chop into bite-sized pieces.
02 - Combine mayonnaise, sour cream, buttermilk, seeded jalapeños, cilantro, chives, minced garlic, lime juice, onion powder, salt, and black pepper in blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until assembly.
03 - In large mixing bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and cheddar cheese if desired. Add chopped cooked chicken and toss gently to combine.
04 - Drizzle jalapeño ranch dressing generously over salad and toss until evenly coated. Divide among serving plates and garnish with crispy tortilla strips if desired. Serve immediately.
