Rodrigo Da Vinci Recipe

Wash and dry the iceberg and romaine lettuce thoroughly. Chop or shred iceberg into bite-size pieces and chop the romaine. Place both lettuces in a large mixing bowl.

Add the diced tomatoes, chopped cilantro (reserve 1 tablespoon for final sprinkle), and sliced scallions to the bowl with the lettuces. Toss gently to combine.

Add the corn tortilla strips (about 1 cup) to the salad base now if you prefer them to soften slightly from dressing; otherwise reserve half to add as a crisp topping at the end.

Make the dressing

In a small bowl or jar, combine mayonnaise, sour cream, and buttermilk. Add minced chipotle pepper, lime juice, minced garlic, dried dill, dried parsley, salt, and black pepper. Whisk or shake until smooth and emulsified. Taste and adjust heat by adding more minced chipotle (start small).

If the dressing is thicker than you like, thin with an additional 1–2 tablespoons buttermilk or water to reach desired drizzling consistency.

Refrigerate until ready to toss with the salad base. Stir or shake again before using.

Marinate chicken

Pat the chicken breasts dry and slice each breast across the grain into 1/2-inch strips. In a medium bowl, toss the chicken strips with lime juice, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Let marinate 10–15 minutes at room temperature (or up to 1 hour in the refrigerator).

Cook chicken and vegetables

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Add the marinated chicken strips in a single layer (do not overcrowd) and cook 3–4 minutes without moving to sear, then flip and cook another 2–3 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate.

In the same skillet, add the sliced onions and julienned bell peppers. Sauté 3–4 minutes until softened and slightly charred at the edges. Season the vegetables lightly with a pinch of salt and pepper.

Return the cooked chicken to the skillet with the peppers and onions, toss together, and heat 1 minute more to combine flavors. Remove from heat and keep warm.

Toss the salad base with the Chipotle Ranch dressing: drizzle about 3–4 tablespoons over the lettuces and vegetables, toss gently to coat. Taste and add more dressing if desired (you may not need all dressing).

Transfer the dressed salad to individual plates or a large serving platter. Arrange the spicy grilled chicken, peppers, and onions on top of the salad in a generous layer.

Sprinkle the crumbled Cotija and shredded Colby Jack evenly over the salad. Add the reserved crisp tortilla strips on top for crunch and the extra 1/2 cup tortilla strips if using.

Add a dollop (about 2 tablespoons) of sour cream to the center of each portion and finish with the reserved chopped cilantro sprinkled over the top.

Serve immediately. Optionally, offer extra chipotle ranch, lime wedges, and warm tortillas for making a wrap.