# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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
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
# How to Make:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper. Cook for 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and allow to rest for 5 minutes before chopping into bite-sized pieces.
02 - Combine mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning according to taste preference. Transfer to a container and refrigerate until needed.
03 - In a large mixing bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and cheddar cheese if using. Add the chopped chicken pieces to the vegetable mixture.
04 - Drizzle the jalapeño ranch dressing generously over the salad and toss thoroughly to coat all ingredients evenly. Divide the salad among serving plates and top with crispy tortilla strips if desired. Serve immediately.
