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Chicken: Grilled Chicken Salad with Jalapeno Lime Ranch Dressing

Source: Hey Grill Hey Website

This is the best summer salad ever!
The dressing is amazing.

Ingredients

  • 2 heads romaine lettuce, chopped OR 10 oz. bag of mixed salad greens
  • 1 lb. chicken breasts (boneless, skinless)
  • 2 large ears of corn, husks and silk removed
  • oil for grilling

Jalapeno Lime Ranch Dressing

  • ½ c. Hellman’s mayonnaise with olive oil
  • ½ c. low-fat sour cream (Daisy)
  • 1 jalapeno, seeds removed
  • 1 bunch cilantro (3/4 c.)
  • ½ t. kosher salt
  • ½ t. pepper
  • ¼ t. garlic powder
  • ¼ t. onion powder
  • juice of 2 limes

South of the Border Spice Rub

  • 2 t. sea salt
  • 2 t. smoked paprika
  • 2 t. chili powder
  • 1 t. black pepper
  • 1 t. cumin
  • 1 t. Mexican oregano (or marjoram is a good substitute)
  • 1 t. garlic powder
  • 1 t. onion powder
  • ½ t. cayenne pepper
  • ½ t. crushed red pepper flakes

Salad Toppings

  • ½ yellow bell pepper, sliced
  • ½ orange bell pepper, sliced
  • 1 pint cherry tomatoes, sliced (or to your liking)
  • ½ medium red onion, thinly sliced
  • 2 avocados, sliced
  • 4 oz. queso fresco cheese, crumbled

Instructions

SALAD DRESSING: Combine all ingredients for the jalapeno lime dressing in a blender or food processor and pulse until well combined and creamy. Refrigerate the dressing until ready to serve.

SEASON CHICKEN: Make the South of the Border rub by combining all ingredients in a bowl and using a fork or a whisk to break up any clumps (you won't need all of it, save for another use). Rub the chicken breasts with a little oil and season on both sides with the dry rub. You can season just before grilling or season and let the chicken breasts sit for a few hours in the refrigerator before grilling.

GRILL CHICKEN: Preheat the grill to 450 degrees F. Place the seasoned chicken directly on the grill grates and grill for 6-7 minutes per side until the internal temperature of the chicken reaches 165 degrees.

Remove the chicken and the corn from the grill. Tent the chicken with foil and rest for 10 minutes. Slice the chicken right before adding to the salad. Chicken can be served hot or cold on the salad.

CORN: Brush the corn with a little oil and place the cobs on the grill; grill for 10-15 minutes, flipping every couple of minutes until the corn is tender and roasted. Brush with additional oil if needed. Set corn aside to cool a bit. Cut off corn kernels from the cob.

SALAD TOPPINGS: I like to prep all ahead of time. Or you can do while chicken and corn are grilling. Prep lettuce, cut bell peppers into strips, slice cherry tomatoes, thinly slice red onions and crumble the queso fresco cheese. Slice avocados just before assembling.

ASSEMBLE SALAD: Layer lettuce on bottom of a large shallow bowl or on a platter. Around the outside of the platter or bowl, add peppers, corn, sliced avocado, cherry tomatoes and red onion. Arrange the sliced chicken breast in middle.

Sprinkle with queso fresco and serve with the dressing on the side or drizzled overall.

NOTE: Serves 4-6.

You can also assemble for 2 or 4 people, just scale down ingredients accordingly. Refrigerate remaining ingredients to assemble for other salad(s) in the next day or two.