Tender chicken with creamy jalapeño ranch dressing, crisp romaine, and fresh vegetables. A zesty, refreshing main dish ready in 35 minutes.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon salt
06 - 0.5 teaspoon black pepper
→ Jalapeño Ranch Dressing
07 - 0.5 cup mayonnaise
08 - 0.5 cup sour cream
09 - 0.25 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 - 0.5 teaspoon onion powder
16 - 0.5 teaspoon salt
17 - 0.25 teaspoon black pepper
→ Salad
18 - 1 large head romaine lettuce, chopped
19 - 1 cup cherry tomatoes, halved
20 - 0.5 cup cucumber, diced
21 - 0.25 cup red onion, thinly sliced
22 - 0.5 cup shredded cheddar cheese, optional
23 - 0.25 cup crispy tortilla strips, optional
# How-To:
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 pepper. Grill or pan-sear for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Rest for 5 minutes, then cut into bite-sized pieces.
02 - Combine mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper in blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed. Refrigerate until service.
03 - Place chopped romaine, halved cherry tomatoes, diced cucumber, sliced red onion, and cheddar cheese if desired into a large mixing bowl. Add prepared chicken pieces and combine gently.
04 - Drizzle jalapeño ranch dressing generously over salad and toss until evenly coated. Distribute among individual plates and garnish with crispy tortilla strips if desired. Serve immediately.
