Jalapeño Ranch Chicken Salad (Print Version)

Tender chicken in creamy jalapeño ranch dressing served over crisp romaine lettuce. Refreshing, zesty, with a subtle spicy kick.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
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 Base

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 a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill or cook for 6–7 minutes per side until cooked through and juices run clear. Remove from heat, let 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 pepper. 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 using. Add chopped chicken and drizzle generously with jalapeño ranch dressing. Toss to coat evenly.
04 - Divide salad among plates. Top with crispy tortilla strips if desired. Serve immediately.

# Expert Advice:

01 -
  • The jalapeño ranch is creamy enough to feel indulgent but bright enough to keep things light and lively.
  • You can prep the chicken and dressing ahead, then toss everything together in under five minutes when hunger strikes.
  • It's one of those rare salads that actually fills you up and keeps you satisfied through the afternoon.
  • The spice level is friendly, not aggressive, so even heat-shy eaters tend to go back for seconds.
02 -
  • Don't skip the resting time for the chicken or you'll lose all the juices when you chop it, leaving the meat dry and disappointing.
  • If your dressing feels too thick, add buttermilk a tablespoon at a time until it drizzles easily off a spoon.
  • Taste the jalapeño ranch before you pour it on, because jalapeños vary wildly in heat and you might need to adjust.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and don't dry out on the edges.
  • Add a pinch of cumin to the spice rub for a subtle warmth that pairs beautifully with the jalapeño ranch.
  • If you want the dressing spicier, blend in a bit of the jalapeño seeds or add a dash of hot sauce to taste.
  • For a smoky twist, grill the jalapeños before adding them to the dressing.
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