Calypso Chicken Chopped Salad Recipe

Wash and dry the romaine or mixed lettuce. Chop into bite-sized pieces and place in a large mixing bowl (about 6 cups loosely packed).

If using fresh corn, remove kernels from 1 ear. If using frozen, thaw and drain. Blanch fresh corn 1 minute in boiling water then shock in ice water to keep color; drain well. Add 1 cup corn to the bowl.

Halve the cherry or grape tomatoes (about 1 cup) and add to the bowl.

Core and thinly slice the pear, then cut into bite-sized matchsticks or small wedges. Toss gently with lettuce to avoid browning and add to the bowl.

Cook the Bacon

Lay 6 slices applewood bacon in a cold skillet, then cook over medium heat until evenly browned and crisp, turning occasionally (8–12 minutes). Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces. Reserve 1 tsp bacon fat if desired for extra flavor.

Prepare the Chicken

Pat 2 chicken breasts dry. Pound lightly to even thickness (about 1/2–3/4 inch) for even cooking. Rub both sides with 1 tablespoon olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Preheat a grill or grill pan to medium-high heat. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and there are good grill marks. Let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Add sliced grilled chicken and chopped bacon to the salad bowl with the lettuce, corn, tomatoes and pear.

Crumble 1 cup blue cheese and scatter over the top of the assembled salad (reserve a small sprinkle to finish if desired).

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

Stir in chopped fresh parsley (2 tbs), chives (1 tbs) and dill (1 tsp), plus 1 minced garlic clove, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard.

Season dressing with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust consistency with additional buttermilk (1–2 tbs) if you prefer a thinner dressing.

Cover and refrigerate for at least 10 minutes to let flavors meld; whisk again before serving.

Drizzle herb ranch dressing over the assembled salad — start with about 1/3 to 1/2 cup dressing for 4 servings, and toss gently to combine so the pears and tomatoes remain intact. Add more dressing to taste.

Taste and adjust seasoning: sprinkle a little extra salt and pepper if desired. Garnish with the reserved blue cheese crumble and chopped bacon pieces.

Serve immediately while grilled chicken is still slightly warm for best contrast in temperatures.