Chicken Chipotle Ranch Recipe

1. Prepare Chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2–3/4-inch thickness for even cooking.

2. Make Marinade

In a bowl, whisk together 2 tbsp olive oil, 1 1/2 tbsp minced chipotle in adobo, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

3. Marinate

Place chicken in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Refrigerate for 30 minutes to 2 hours (30 minutes if short on time; up to 2 hours for more flavor).

4. Cook Chicken

Heat a large skillet or grill pan over medium-high heat and brush with a little oil or spray. Remove chicken from marinade and let excess drip off. Cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a cutting board and rest 5 minutes, then slice thinly on a bias.

5. Combine Ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, and 1/4 cup buttermilk until smooth.

6. Add 1 tsp minced chipotle pepper in adobo (scrape seeds for milder heat), 1 tsp ranch seasoning (or chopped chives + dried dill), 1 tsp fresh lime juice, 1/2 tsp honey (optional), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until fully combined.

7. Taste and adjust consistency with a tablespoon of buttermilk if you prefer a thinner drizzle, or add more mayonnaise for thicker dip. Chill for at least 15 minutes to let flavors meld; dressing can be made up to 2 days ahead and refrigerated in an airtight container.

8. Place 4 cups mixed greens or chopped romaine onto a large platter or divide between plates. Scatter 1 cup halved cherry tomatoes, 1 sliced avocado, and 1/4 cup thinly sliced red onion over the greens.

9. Arrange sliced chipotle-marinated chicken over the salad. Drizzle desired amount of chipotle ranch dressing over the chicken and greens (or serve extra on the side).

10. Garnish with 2 tbsp chopped fresh cilantro, squeeze a lime wedge over each serving, and add salt and pepper to taste. Serve immediately.