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–+ servings
Mexican Chopped Salad
Kate Ramos

Mexican Chopped Salad with Buttermilk Ranch

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
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 4 servings
Cuisine: Mexican-American
Ingredients Method

Ingredients
  

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: 

Method
 

For the Salad: 
  1. 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. 
  2. In a large serving platter or bowl combine remaining salad ingredients. 
For the Dressing: 
  1. Combine all ingredients in a medium bowl and whisk until combined. 
  2.  

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