Chopped Salad Recipe
Grilled chicken, black bean & corn salsa, crispy tortilla strips, diced tomato, cucumber, and kale-color crunch mix, tossed in spicy ranch dressing.
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Ingredients
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Salad
Spicy Ranch Dressing
Optional garnish / finishing
Method
Salad
Prepare and season chicken
Pat the chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper. Rub with 1 tbsp olive oil and let sit at room temperature for 10 minutes while you prepare other components.
Grill or pan-sear chicken
Preheat a grill or large skillet to medium-high heat. Grill chicken 5–7 minutes per side (internal temperature 165°F / 74°C) or until cooked through and nicely charred at the edges. If using a skillet, cook in 1 tbsp oil over medium-high heat, turning once. Transfer to a cutting board and let rest 5 minutes, then slice into strips or dice into bite-sized pieces.
Prepare black bean & corn salsa
In a medium bowl, combine 1 cup drained black beans and 1 cup corn. Add the diced tomato (1 cup), diced cucumber (1 cup), chopped cilantro (2 tbsp, optional), and juice of 1 lime. Season with a pinch of salt and pepper to taste (about 1/8–1/4 tsp). Mix gently and set aside to let flavors meld.
Assemble greens and vegetables
Place 4 cups kale-color crunch mix into a large salad bowl. If the mix contains larger kale stems, remove any thick stems. Add the black bean & corn salsa over the greens and gently toss to distribute.
Spicy Ranch Dressing
In a medium bowl or jar, whisk together 1 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth.
Stir in 1 tbsp lime juice, 1 tbsp finely chopped parsley, 1 tsp hot sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp finely minced chipotle in adobo (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust heat by adding more hot sauce or chipotle if desired. If the dressing is too thick, thin with up to 2 tbsp more buttermilk.
Refrigerate dressing for at least 10 minutes to let flavors meld; whisk again before serving.
When ready to serve, drizzle desired amount of spicy ranch over the salad and toss gently to coat, or serve dressing on the side.
Finishing & service
Taste salad and adjust seasoning with additional salt, pepper, or a squeeze of lime if needed. Serve immediately so tortilla strips remain crispy.