Jalapeño Ranch Salad w/ Adobo Chicken
A fresh & filling salad that tastes like summer.
Ingredients
Adobo chicken
- chicken breasts, diced~500 g1 lb
- salt5 ga sprinkle
- chipotles in adobo, minced10 g
- mayonnaise10 ga spoonful
- cumina sprinkle
Jalapeno ranch
- sour cream, low fat100 g
- mayonnaise15 g
- lime juice1/2 lime
- jalapeno peppers1/2
- cilantro10 ga few sprigs
- dill3 ga sprig
- salta sprinkle
Other salad components
- lettuce, chopped
- tomatoes, diced
- red onions, thinly sliced
- black beans, cooked & drained
- tortilla chips, lightly crushed
FAQ
This is a high-protein salad I eat all the time. Customize with any other protein or vegetables you have around.
Ethan Chlebowski
Method
Step 1: Prep the chicken
After dicing the chicken into small cubes, mix it in a bowl with the salt, minced adobo chilies, mayo, and cumin. The mixture should coat each piece of chicken.
- This effectively marinates the chicken but will also help with browning during cooking.
You can move on to cooking the chicken right away, or optionally let it overnight.
Step 2: Cook the chicken
Add the marinated chicken cubes to a pan or griddle over high heat.
- Allow them to undisturbed for a few minutes or until color develops on one side, then flip them periodically to finish cooking through and get color on different sides.
Once cooked through, set the chicken bites aside to rest.
Step 3: Make the dressing
Add all jalapeño ranch ingredients to a blender or food processor and pulse until smooth.
Taste and adjust with salt and more lime juice, if needed. If it's too thick, adjust the consistency with a splash of water.
Step 4: Assemble & serve
Prep or gather any remaining salad components you'd want to add.
On a bowl or plate, layer your desired amount of each salad ingredient and toss or drizzle with the jalapeño ranch.
Enjoy.
This is a high-protein salad I eat all the time. Customize with any other protein or vegetables you have around.
Ethan Chlebowski
Ingredients
Adobo chicken
- chicken breasts, diced~500 g1 lb
- salt5 ga sprinkle
- chipotles in adobo, minced10 g
- mayonnaise10 ga spoonful
- cumina sprinkle
Jalapeno ranch
- sour cream, low fat100 g
- mayonnaise15 g
- lime juice1/2 lime
- jalapeno peppers1/2
- cilantro10 ga few sprigs
- dill3 ga sprig
- salta sprinkle
Other salad components
- lettuce, chopped
- tomatoes, diced
- red onions, thinly sliced
- black beans, cooked & drained
- tortilla chips, lightly crushed
Method
Step 1: Prep the chicken
After dicing the chicken into small cubes, mix it in a bowl with the salt, minced adobo chilies, mayo, and cumin. The mixture should coat each piece of chicken.
- This effectively marinates the chicken but will also help with browning during cooking.
You can move on to cooking the chicken right away, or optionally let it overnight.
Step 2: Cook the chicken
Add the marinated chicken cubes to a pan or griddle over high heat.
- Allow them to undisturbed for a few minutes or until color develops on one side, then flip them periodically to finish cooking through and get color on different sides.
Once cooked through, set the chicken bites aside to rest.
Step 3: Make the dressing
Add all jalapeño ranch ingredients to a blender or food processor and pulse until smooth.
Taste and adjust with salt and more lime juice, if needed. If it's too thick, adjust the consistency with a splash of water.
Step 4: Assemble & serve
Prep or gather any remaining salad components you'd want to add.
On a bowl or plate, layer your desired amount of each salad ingredient and toss or drizzle with the jalapeño ranch.
Enjoy.
