Coastal Fiesta Recipe

In a large salad bowl, combine mixed salad greens, halved cherry tomatoes, and the thinly sliced red onion. Toss gently and set aside chilled while you prepare the other components.

Marinate the chicken

Pat chicken breasts dry. In a small bowl combine 1 tbs olive oil, 1 tbs lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Rub marinade all over the chicken, cover, and refrigerate 15–30 minutes (or up to 2 hours).

Grill the chicken

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Oil the grates lightly. Grill chicken 5–7 minutes per side until an instant-read thermometer reads 165°F (74°C) at the thickest point. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

Combine the diced tomatoes, 1/2 tsp minced jalapeno, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp kosher salt in a small bowl. Stir, taste and adjust seasoning. Refrigerate until ready to use to let flavors meld (10–15 minutes).

In a medium bowl combine 3/4 cup rinsed black beans, 3/4 cup corn kernels, 1/4 cup diced red bell pepper, 1 tbs chopped cilantro, 1 tbs lime juice, 1/2 tbs olive oil, 1/4 tsp ground cumin and 1/4 tsp kosher salt. Toss gently and adjust lime or salt to taste.

Combine the shredded cheddar and Monterey Jack in a small bowl and refrigerate until assembly. No further cooking required.

Preheat oven to 375°F (190°C). In a bowl toss 2 cups bread cubes with 1 tbs olive oil, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp kosher salt and 1/8 tsp black pepper until coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until crisp and golden. Cool on a rack.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbs buttermilk, 1 tsp minced jalapeno, 1 tsp chopped cilantro, 1/2 tsp minced garlic, 1/4 tsp dried dill, 1/2 tbs lime juice, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth. Taste and thin with more buttermilk if needed. Chill at least 10 minutes to allow flavors to marry.

Divide the dressed salad base among 4 plates (about 1.5 cups greens per serving). Top each portion with equal amounts of sliced grilled chicken, 2–3 tbs pico de gallo, 3–4 tbs black bean & corn salad, 1/4 cup mixed cheese, and a handful (about 1/2 cup) of seasoned croutons.

Drizzle 1–2 tbs jalapeno ranch per plate or serve ranch on the side. Garnish with cilantro leaves and a lime wedge. Serve immediately.