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5.0 from 3 votes

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 4 people
Calories: 871 kcal
Course: Salad

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 lices 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the chicken to a cutting board. Tent loosely with aluminum foil, and let it rest for 5 minutes before slicing.
  6. 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.
  7. Drizzle with Cowboy Butter Ranch Dressing. Toss gently to coat.
  8. Scatter croutons on top. Garnish with sliced jalapeños.
  9. Serve with lime wedges for squeezing over the salad.

Nutrition Information

Serving 1portion Calories 871kcal (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 871

% Daily Value*

Serving 1portion
Calories 871kcal 44%

* Percent Daily Values are based on a 2,000 calorie diet.