Tender grilled chicken in creamy jalapeño ranch dressing over crisp romaine lettuce. Vibrant, zesty, and refreshingly spicy.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Jalapeño Ranch Dressing
07 - 1/2 cup mayonnaise
08 - 1/2 cup sour cream
09 - 1/4 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 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Salad
18 - 1 large head romaine lettuce, chopped
19 - 1 cup cherry tomatoes, halved
20 - 1/2 cup cucumber, diced
21 - 1/4 cup red onion, thinly sliced
22 - 1/2 cup shredded cheddar cheese, optional
23 - 1/4 cup crispy tortilla strips, optional for garnish
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill or cook for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat, allow to rest for 5 minutes, then chop into bite-sized pieces.
02 - Combine mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
03 - In a large bowl, combine chopped romaine, cherry tomatoes, cucumber, red onion, and cheddar cheese if desired. Add chopped chicken. Drizzle generously with jalapeño ranch dressing and toss until evenly coated.
04 - Divide salad among serving plates. Top with crispy tortilla strips if desired and serve immediately.
