I love chopped salads because the lettuce doesn’t overpower the salad. All the ingredients mix equally together and make each bite perfect (man do I sound OCD!). This salad also uses summer fresh corn and tomatoes. I made this Texmex style ranch dressing with some heat from jalapeno peppers, some fresh cilantro, and a burst of lime juice. Grill up some chicken and you have a great end-of-summer dinner.
Summer Salad–Mexican Chicken Chopped Salad With Jalapeno Ranch Dressing
- Category: Salad
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless skinless chicken breasts, pounded out to 1/4 inch thickness
- 1 Tbls. Ancho chili powder
- 1 Tbls. Olive oil
- 1 cup black beans, drained and rinsed
- 3 ears corn, shucked and grilled
- 2 fresh tomatoes, diced
- 4 scallions, washed and sliced {white and green parts}
- 1 large head of romaine lettuce, washed and chopped
- 2 ripe avocados, diced
- 2 cups crushed tortilla chips
- For the dressing:
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 jalapeno, stemmed and seeded
- 1 clove garlic
- 1 green onion
- 1 tablespoon lime juice (~1/2 lime)
- 1 handful cilantro
- Salt and pepper to taste
Instructions
- Prepare a grill over medium high heat. Grill corn until charred on all sides, approximately 10 minutes turning the corn as you grill.
- Add chicken breasts to the other side of the grill and cook, approximately 5-6 minutes until cooked through. Remove chicken and corn from grill.
- When corn has cooled some, slice the kernals off the husk. Next, chop chicken into bite-size pieces.
- Make the dressing by placing all ingredients in a food processor and puree.To assemble salad, add all salad ingredients except tortilla chips and avocado.
- When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.
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