Kickin' Chicken Salad Recipe

Make the seasoning and prepare chicken

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and 1 teaspoon kosher salt. Pat chicken breasts dry with paper towels. Lightly brush both sides of each breast with 1 tablespoon olive oil, then rub the blackening seasoning evenly over both sides, pressing gently so it adheres. Let sit at room temperature for 10 minutes or refrigerate up to 2 hours.

Cook the chicken

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 2 tablespoons vegetable oil. When oil is shimmering, add chicken breasts. Cook without moving for 4-6 minutes until a dark crust forms. Flip and add 1 tablespoon butter if using; reduce heat to medium and cook another 4-6 minutes until internal temperature reaches 165°F (74°C). Cooking time varies with thickness—use an instant-read thermometer. Transfer chicken to a cutting board and let rest 5-7 minutes before slicing thinly against the grain.

If using frozen corn, pat dry. Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil. Add corn and cook, stirring occasionally, until charred in spots, about 5-7 minutes. Transfer to a mixing bowl and let cool slightly.

To the bowl with corn add rinsed black beans, diced red bell pepper, minced jalapeño, chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon kosher salt. Stir to combine and taste — adjust lime or salt as needed. Refrigerate salsa while finishing other components to allow flavors to meld.

In a bowl whisk together mayonnaise, buttermilk, sour cream, ranch seasoning mix, hot sauce, smoked paprika, lemon juice and 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust heat with more hot sauce or thickness with additional buttermilk. Chill at least 10 minutes before serving so flavors develop.

Divide mixed salad greens among two plates or shallow bowls (about 3 cups greens per serving). Evenly distribute halved cherry tomatoes and thinly sliced red onion over the greens.

Spoon 1/2 cup roasted corn and black bean salsa onto the greens for each plate (total about 1 cup salsa divided). Sprinkle 1/2 cup shredded cheddar cheese per plate or divide 1 cup between the two.

Slice the rested blackened chicken across the grain into 4–6 slices and arrange over each salad (one breast per serving). Add about 1/2 cup tortilla strips to each salad, or sprinkle to taste for crunch.

Drizzle 2–3 tablespoons spicy ranch dressing per salad, or serve dressing on the side. Garnish with lime wedges and additional chopped cilantro if desired. Serve immediately so tortilla strips stay crisp.