Jalapeño Ranch Chicken Salad (Printable version)

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

# Ingredient list:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
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

# Step-by-step guide:

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 6-7 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. 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 tips:

01 -
  • The jalapeño ranch is dangerously good and makes enough to keep in the fridge for dipping everything all week long.
  • It feels indulgent but is actually packed with protein and stays light thanks to the crisp romaine base.
  • The spice level is completely customizable so you can dial it up or down depending on who you are feeding.
  • Everything comes together in about 30 minutes, making it perfect for those nights when you want real food fast.
02 -
  • Do not skip resting the chicken after cooking or you will lose all the juices when you chop it, leaving you with dry pieces instead of tender bites.
  • Seed your jalapeños unless you want serious heat, and always wash your hands immediately after handling them or you will regret it later.
  • The dressing thickens as it sits in the fridge, so if you make it ahead you may need to thin it with a splash of buttermilk or water before serving.
  • Toss the salad right before serving because the dressing will wilt the lettuce if it sits too long, turning your crisp salad into a soggy mess.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they cook uniformly and you do not end up with burnt edges and raw centers.
  • If your dressing seems too thick, add buttermilk one tablespoon at a time until it reaches a pourable consistency that coats the back of a spoon.
  • Toast your tortilla strips in a dry skillet for a minute before serving to make them extra crispy and fragrant.
  • Taste your jalapeños raw before adding them to the blender because their heat level varies wildly and you want to know what you are working with.
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