Cowboy Chicken Salad
Satisfy your cravings with this flavor-packed Cowboy Chicken Salad recipe. Smoky seasoned chicken, crispy lettuce, and homemade Cowboy Butter Ranch Dressing!
Servings: 4 people
Calories: 871kcal
Ingredients
Chicken
- 2 large boneless skinless chicken breasts, about 1 ½ pounds chicken
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne, optional
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Salad
- 4-5 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium shallot, diced
- 1 cup (165 g) canned sweet corn, drained
- 1 cup (172 g) black beans, rinsed and drained
- 1 medium avocado, diced
- 1 cup (113 g) Monterey Jack cheese, shredded
- 1 medium jalapeño, diced
- 4 slices bacon, cooked crispy and crumbled
- ¾ cup Cowboy Butter Ranch Dressing
- croutons, homemade or store-bought
- 1-2 medium jalapeno peppers, sliced for garnish
- 1 medium lime, cut into wedges for serving
Instructions
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even thickness, about ½-inch each.
- In a small bowl, mix the salt, smoked paprika, black pepper, garlic powder, onion powder, chili powder, and cayenne (if using). Season both sides of the chicken evenly.
- To a large cast iron or stainless steel skillet over medium-high heat, add olive oil and butter. Once the butter melts and starts to sizzle, add the chicken.
- Cook chicken undisturbed for 4-5 minutes until golden brown. Then, flip and cook for another 3-4 minutes on the other side, or until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a cutting board. Tent loosely with aluminum foil, and let it rest for 5 minutes before slicing.
- To a large salad bowl, add the chopped romaine. Top the lettuce with sliced cooked chicken, cherry tomatoes, shallot, corn, black beans, avocado, shredded Monterey Jack cheese, jalapeño, and crispy bacon.
- Drizzle with Cowboy Butter Ranch Dressing. Toss gently to coat.
- Scatter croutons on top. Garnish with sliced jalapeños.
- Serve with lime wedges for squeezing over the salad.
Video
Nutrition
Serving: 1portion | Calories: 871kcal