Cowboy Chicken Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
4 people
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Calories
871 kcal
-
Course
Salad
Cowboy Chicken Salad
Report
Satisfy your cravings with this flavor-packed Cowboy Chicken Salad recipe. Smoky seasoned chicken, crispy lettuce, and homemade Cowboy Butter Ranch Dressing!
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Ingredients
Chicken
- 2 large chicken breast about 1 ½ pounds chicken, boneless, skinless
- 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 pepper optional
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter unsalted
Salad
- 4-5 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 medium onion diced, or shallot
- 1 cup sweet corn drained, canned
- 1 cup black beans rinsed and drained, 172 g
- 1 medium avocado diced
- 1 cup Monterey jack cheese shredded, 113 g
- 1 medium jalapeno pepper diced
- 4 lices Bacon cooked crispy and crumbled
- ¾ cup ranch dressing cowboy butter
- croutons homemade or store-bought
- 1-2 medium jalapeno pepper 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.
Nutrition Information
Show Details
Serving
1portion
Calories
871kcal
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 871 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 871kcal | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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