Tender chicken paired with a creamy jalapeño ranch dressing and fresh, crisp greens for a zesty, flavorful dish.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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, for garnish)
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Cook chicken for 6 to 7 minutes on each side until fully cooked and juices run clear. Remove from heat and allow to rest for 5 minutes, then chop into bite-sized pieces.
02 - In a blender or food processor, combine mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to preference and refrigerate until needed.
03 - In a large bowl, combine chopped romaine, cherry tomatoes, cucumber, red onion, and cheddar cheese if using. Add the chopped chicken. Drizzle with jalapeño ranch dressing and toss gently to coat evenly.
04 - Divide the salad among serving plates. Top with crispy tortilla strips if desired. Serve immediately for best freshness.
