Mini Chop Salad Recipe

Inspired by Delicias Fusion Kitchen & Bar

Time25m

Serves1

Lunch portion of our Chopped salad with grilled chicken, black bean & corn, 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 base

1 cup grilled chicken breast, cooked and diced

2 cups kale-color crunch mix (shredded kale + radicchio + cabbage)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or thawed if frozen)

1/2 cup diced tomato (medium dice)

1/2 cup diced cucumber (seeded, medium dice)

Crispy tortilla strips

1 cup corn tortillas, cut into thin strips

2 tbs vegetable oil (for frying) or olive oil (for baking)

1/4 tsp Celtic sea salt

Spicy ranch dressing

1/4 cup Mayonnaise

1/4 cup Buttermilk

2 tbs plain Greek yogurt

1 tsp Fresh lime juice

1 tsp ranch seasoning (or 1 tsp dried dill + 1/2 tsp onion powder + 1/2 tsp garlic powder)

1/2 tsp hot sauce (e.g., sriracha) or chipotle in adobo sauce, minced

1/2 tsp honey or agave

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Optional garnish

1 tbs chopped cilantro

1 to taste lime wedge

Method

Salad base

Prepare chicken

If chicken is not cooked, season one boneless skinless chicken breast lightly with salt and pepper and grill over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces to yield about 1 cup. (If using leftover or rotisserie chicken, dice to same size.)

Place the kale-color crunch mix in a large mixing bowl. Add the diced cucumber, diced tomato, black beans, corn, and diced grilled chicken. Toss gently to combine so ingredients are evenly distributed.

Crispy tortilla strips

Preheat a small skillet over medium-high heat if frying, or oven to 400°F (200°C) if baking. Toss the cut tortilla strips with 2 tablespoons oil and 1/4 tsp salt in a bowl to coat.

If frying: add 1/4 inch oil to skillet and heat until shimmering. Fry strips in batches 30–60 seconds, stirring, until crisp and lightly golden. Drain on paper towels and cool. If baking: spread strips in a single layer on a baking sheet and bake 8–10 minutes, tossing once, until crisp and golden. Let cool.

Spicy ranch dressing

In a small bowl or jar combine 1/4 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons Greek yogurt, 1 teaspoon lime juice, 1 teaspoon ranch seasoning (or substitute blend), 1/2 teaspoon hot sauce (adjust to heat preference), 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Whisk or shake until smooth and slightly thick but pourable. Taste and adjust seasoning: add more hot sauce for heat, more buttermilk to thin, or more honey to balance heat.

Assembly & garnish

Pour about 2–3 tablespoons of the spicy ranch dressing over the salad mixture (reserve extra dressing to serve on the side). Toss thoroughly to coat all ingredients. Use more or less dressing to preference.

Transfer tossed salad to a lunch-sized bowl or plate. Sprinkle the crispy tortilla strips evenly over the top to preserve crunch.

Optional: garnish with chopped cilantro and serve with a lime wedge on the side. Squeeze lime over salad just before eating for brightness.