Description
Fiesta time! This zesty ranch salad with tangy salsa verde chicken is the perfect 30-minute meal that brings the party to your plate. Skip the restaurant and make this at home tonight.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- ¾ cup (180ml) salsa verde (store-bought or homemade)
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced
- 1 tablespoon (15ml) lime juice
- 1 teaspoon (5g) ground cumin
- ½ teaspoon (2.5g) dried oregano
- Salt and pepper to taste
- ½ cup (120g) sour cream
- ¼ cup (60g) mayonnaise
- 2 tablespoons (30ml) buttermilk
- 2 tablespoons (6g) fresh cilantro, chopped
- 1 tablespoon (15ml) ranch seasoning mix
- 1 tablespoon (15ml) lime juice
- 1 teaspoon (5g) ground cumin
- ½ teaspoon (2.5g) chili powder
- 8 cups (240g) romaine lettuce, chopped
- 1 cup (175g) cherry tomatoes, halved
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup (165g) corn kernels (fresh, frozen, or canned)
- 1 medium avocado, sliced
- ½ cup (50g) red onion, thinly sliced
- ½ cup (50g) tortilla strips or crushed tortilla chips
- ¼ cup (30g) cotija or feta cheese, crumbled
Instructions
- In a large ziplock bag, combine salsa verde, olive oil, garlic, lime juice, cumin, oregano, salt and pepper. Add chicken, seal bag and marinate for 30 minutes to 4 hours in the refrigerator.
- Make the dressing by whisking together sour cream, mayonnaise, buttermilk, cilantro, ranch seasoning, lime juice, cumin and chili powder. Refrigerate until ready to use.
- Heat grill or skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
- While chicken rests, prepare the salad ingredients by washing and chopping lettuce, halving tomatoes, draining beans, and slicing avocado and onion.
- Assemble salad by layering lettuce, beans, corn, tomatoes, onion and avocado in a large bowl or on individual plates.
- Top with sliced chicken, drizzle with fiesta ranch dressing, and sprinkle with cheese and tortilla strips just before serving.