Chicken Jalapeno Ranch Salad
If you’re looking for summer fresh salads that eat like a meal, this Chicken Jalapeno Ranch Salad is for you! It’s bright, crunchy, cream, just screaming to be eaten on a warm-sunny patio. Let’s get chopping, it’s salad season!
How to Make Ranch Dressing.
Making a ranch-style dressing is super easy, tasty and goes with pretty much anything. Buttermilk is going to be the main base of your dressing.
If you’ve never had or cooked with buttermilk, it’s creamy, tangy and perfect for salad dressings.
Add your buttermilk to a blender, along with garlic, spices, fresh jalapeno, herbs and lime juice. Blitz it until smooth and keep stored in an airtight container for up to a week.
How to make buttermilk at home.
If you don’t have any buttermilk, don’t fret, it’s super easy to make!
All you need is milk (I would only use a fuller fat milk, 2%-3.5%) and vinegar. The ratio is always 1 cup of milk to 1 tbsp of vinegar.
Add your vinegar to the milk, give it a stir and set in the fridge. You now have your own homemade buttermilk!
How to char corn at home.
There’s a few ways to char your own corn at home.
The first way is to use your BBQ. Make sure you give it time to heat up. We want the corn to cook and char the second it hits the grill.
As each side starts to darken and char, keep rotating it until it’s fully done.
The second way is to use a gas burner. Turn your burner on high and place the corn over the flame. Cooking with this method is a lot quicker, and will give you a deeper char. If you’re using this method, you’ll want to keep your eye on it, it goes fast!
Other recipes like this Chicken Jalapeno Ranch Salad to check out!
If you liked the sound of this Chicken Jalapeno Ranch Salad, here are a few more salads to try!
Ingredients:
- 2 head Romaine Lettuce chopped
- 2 ears Corn charred
- 1/2 cup Pickled Red Onions
- 2 Chicken Breasts chopped
- 1 tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Chilli Powder
- 1 tsp Garlic Powder
- 1 tsp Kosher salt
- 1/2 cup Feta crumbled
- 1 cup Tortilla Chips crumbled
- 1 Lime zested
For the Dressing
- 2 Garlic Cloves
- 1/2 Jalapeno seeds in
- 1/2 cup Green Onion chopped
- 1 Lime juiced
- 1/2 cup Cilantro with stems
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 cup Buttermilk
- 1/2 cup Mayo
Instructions:
- Place a large frying pan over medium heat. Add in olive oil and once heated, toss in your sliced chicken breasts, cumin, chilli powder, garlic powder and kosher salt. Give it a mix and saute for 8-10 minutes or until fully cooked. There should be some good colour.
- Char your corn either on a gas burner or on a barbecue. Once nice and charred, use a sharp knife to shave the kernels off the cob. Allow to cool and set aside.
- Into a large salad bowl, add chopped romaine, pickled red onion, charred corn, chopped chicken, crumbled feta, crushed tortilla chips, cilantro and lime zest. Pour over your dressing and mix well.
- Into the bowl of a blender, add garlic, jalapeno (with seeds), green onion, lime juice, cilantro (with stems), garlic powder, onion powder, buttermilk, mayo. Blitz on high until creamy. Season with 1 tsp of kosher salt.
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