Chicken Jalapeno Ranch salad

Serves 6 50 min Added by Julian

This is great! specially with the totopitos.

INGREDIENTS

  • 2 headRomaine Lettuce chopped 
  • 2 earsCorn charred 
  • 1/2 cupPickled Red Onions 
  • 2Chicken Breasts chopped 
  • 1 tbspOlive Oil 
  • 1 tspCumin
  • 1 tspChilli Powder 
  • 1 tspGarlic Powder 
  • 1 tspKosher salt 
  • 1/2 cupFeta crumbled 
  • 1 cupTortilla Chips crumbled 
  • 1Lime zested 

FOR THE DRESSING

  • 2Garlic Cloves 
  • 1/2Jalapeno seeds in 
  • 1/2 cupGreen Onion chopped 
  • 1Lime juiced 
  • 1/2 cupCilantro with stems
  • 1 tspGarlic Powder 
  • 1 tspOnion Powder 
  • 1 tspKosher Salt 
  • 1/2 cupButtermilk
  • 1/2 cupMayo

INSTRUCTIONS

  1. Chop the red onion and put it in a bowl with two tablespoons of apple cider vinegar if you have it to start pickling.
  2. Place a large frying pan over medium heat. Add in olive oil and once heated, toss in your sliced chicken breasts, cumin, chilli powder, garlic powder and kosher salt. Give it a mix and saute for 8-10 minutes or until fully cooked. There should be some good colour. 
  3. Char your corn either on a gas burner or on a barbecue. Once nice and charred, use a sharp knife to shave
  4. the kernels off the cob. Allow to cool and set aside.
  5. Into a large salad bowl, add chopped romaine, pickled red onion, charred corn, chopped chicken, crumbled feta, crushed tortilla chips, cilantro and lime zest. Pour over your dressing and mix well.
  6. Into the bowl of a blender, add garlic, jalapeno (with seeds), green onion, lime juice, cilantro (with stems), garlic powder, onion powder, buttermilk, mayo. Blitz on high until creamy. Season with 1 tsp of kosher salt.