Mexican Chopped Salad with Buttermilk Ranch

Mexican Chopped Salad

5 from 6 reviews

An incredibly satisfying Mexican Chopped Salad filled with chipotle-lime chicken, jicama, romaine, and lots of veggies dressed with creamy buttermilk ranch.

Dressing recipe from Hidden Valley Ranch



For the Salad: 

zest and juice of 1 lime

1 teaspoon kosher salt

1/2 teaspoon chipotle chili powder

1 pound boneless, skinless chicken breast tenders

1 tablespoon olive oil

3 cups chopped romaine lettuce

2 cups baby arugula

4 radishes, thinly sliced

1 cup cilantro leaves

1 red bell pepper, seeded and sliced

1/2 small jicama, peeled and julienned

1/2 cup cherry tomatoes, sliced

1/2 large English cucumber, quartered and sliced

1 (15-ounce) can garbanzo beans, drained and rinsed

1/2 ripe avocado, pitted, peeled, quartered, and sliced

1/4 red onion, thinly sliced

1/4 red cabbage, thinly sliced

For the Dressing: 

1 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

1 packet Hidden Valley Restaurant Style Ranch

1 teaspoon minced garlic

1 teaspoon minced chives

1/2 teaspoon paprika (optional)


For the Salad: 

Sprinkle lime zest, lime juice, salt, and chipotle chili powder all over chicken breast. Heat oil in a large frying pan over medium-high heat. Add chicken and sauté until browned on both sides and cooked through, about 8 minutes. Set aside and cool slightly, then slice. 

In a large serving platter or bowl combine remaining salad ingredients. 

For the Dressing: 

Combine all ingredients in a medium bowl and whisk until combined.