Jalapeño Ranch Chicken Salad (Printable version)

Grilled chicken in creamy jalapeño ranch dressing with crisp romaine lettuce, tomatoes, and cucumber. Zesty and refreshing with a subtle spicy kick.

# What You'll Need:

→ 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 - 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, 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. Grill or cook chicken for 6 to 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. Drizzle generously with jalapeño ranch dressing and 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 with just enough heat to wake up your taste buds without overwhelming them.
  • It comes together in about half an hour, which means you can have dinner on the table faster than takeout.
  • The smoky, seasoned chicken paired with cold, crisp romaine makes every bite satisfying and refreshing.
  • You can prep the dressing and chicken ahead, then toss the salad together in minutes when hunger strikes.
02 -
  • Let the chicken rest after cooking or it will release all its juices when you chop it, leaving you with dry meat and a watery salad.
  • Seed the jalapeños unless you really love heat, I left the seeds in once and my lips were tingling for an hour.
  • Make the dressing ahead and let it sit in the fridge for at least 30 minutes so the flavors meld and deepen.
  • Don't dress the entire salad unless you're serving it all at once, leftover dressed greens turn soggy and sad by the next day.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook evenly and don't dry out on the edges.
  • Taste a tiny bit of the jalapeño before blending, some are mild and some are surprisingly fiery.
  • If your dressing is too thick, whisk in a tablespoon of water or extra buttermilk until it reaches the perfect drizzling consistency.
  • Use the leftover dressing as a dip for veggies, a sandwich spread, or even a topping for baked potatoes.
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