Tender chicken with creamy jalapeño ranch dressing over crisp romaine lettuce. Zesty, fresh, and 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 Make It:
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 pan-sear for 6 to 7 minutes per side until internal temperature reaches 165°F 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, chopped jalapeños, cilantro, chives, minced garlic, lime juice, onion powder, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
03 - In a large mixing bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and cheddar cheese if desired. Add the chopped chicken pieces to the bowl.
04 - Drizzle the jalapeño ranch dressing generously over the salad and toss thoroughly to coat all ingredients evenly. Divide among serving plates, top with crispy tortilla strips if desired, and serve immediately.
