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Restaurants›Sabor Latino Restaurant›Ensalada Latina (serves Up To 8) Recipe

Ensalada Latina (serves Up To 8) Recipe

Inspired by Sabor Latino Restaurant

Time45m

Serves8

Lettuce, black beans, corn, pears, queso blanco, tomatoes, crunchy chips strips and cilantro tossed in creamy ranch dressing; topped with grilled chicken breast and drizzle balsamic glaze

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Ingredients

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Salad Base

8 cups mixed lettuce (romaine and butter or your choice), washed and chopped

1 1/2 cups canned black beans, drained and rinsed

1 1/2 cups canned or frozen corn, drained (if canned) or thawed (if frozen)

2 each ripe pears, cored and thinly sliced

2 each roma tomatoes, diced

1 cup queso blanco, crumbled or cubed

2 cups tortilla chips or crunchy corn chips, broken into strips

1/2 cup fresh cilantro, leaves roughly chopped

1 tbsp fresh lime juice (for tossing pears, optional)

Grilled Chicken

3 each boneless skinless chicken breasts

2 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

Creamy Ranch Dressing

1/2 cup Mayonnaise

1/2 cup sour cream or plain Greek yogurt

1/2 cup buttermilk (or milk)

2 tbs fresh parsley, finely chopped

2 tsp fresh chives, finely chopped

1/2 tsp Dried dill

1 each garlic clove, minced

1 tsp lemon juice or white vinegar

1/2 tsp kosher salt

1/4 tsp black pepper

Balsamic Glaze

1/2 cup Aged balsamic vinegar

1 tbsp brown sugar or honey (optional, for faster glaze)

Finishing

0 to taste salt and pepper, to taste

Method

Salad Base

Prepare and combine the salad components: place the chopped mixed lettuce in a large salad bowl.

Add the rinsed black beans and drained corn to the bowl and toss gently to combine.

Toss pear slices with 1 tablespoon fresh lime juice (optional) to prevent browning, then add pears to the bowl.

Add the diced tomatoes, crumbled queso blanco, and chopped cilantro to the salad bowl; gently toss to distribute evenly but do not add chips yet (they will be added just before serving to remain crunchy).

Grilled Chicken

Pound chicken breasts to even thickness (about 3/4 in) or butterfly if thick; pat dry with paper towels.

In a small bowl, whisk together olive oil, garlic powder, ground cumin, smoked paprika, kosher salt, and black pepper to make a marinade.

Brush or rub the oil-spice mixture all over both sides of the chicken breasts and let sit at room temperature 10–15 minutes (or refrigerate up to 2 hours).

Heat a grill or grill pan over medium-high heat (about 400°F/200°C). Oil the grates or pan lightly.

Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes, then slice into 1/2-inch strips or medallions.

Creamy Ranch Dressing

In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk until smooth.

Stir in chopped parsley, chives, dried dill, minced garlic, lemon juice (or vinegar), kosher salt, and black pepper. Taste and adjust seasoning or consistency with more buttermilk if you prefer a thinner dressing.

Chill dressing at least 15 minutes to let flavors meld. Store in refrigerator until ready to toss with salad.

Balsamic Glaze

Combine balsamic vinegar and brown sugar (or honey) in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to low and simmer until reduced by about half and slightly syrupy, about 8–12 minutes. Stir occasionally to prevent burning.

Remove from heat and let cool; glaze will thicken further as it cools. If it becomes too thick, whisk in a teaspoon of warm water to loosen.

Assembly & Finishing

Just before serving, pour the desired amount of creamy ranch dressing over the salad base (start with about 3/4 cup) and toss gently to coat evenly.

Add the broken chip strips and toss lightly to incorporate, keeping some chips reserved for topping if you want extra crunch.

Arrange sliced grilled chicken over the tossed salad.

Drizzle balsamic glaze lightly over the chicken and salad (about 1–2 tablespoons, adjust to taste).

Finish with an additional sprinkle of queso blanco, a few cilantro leaves, and salt and pepper to taste. Serve immediately so chips remain crunchy.