Description
This Cowboy Chicken Salad is a bold, flavor-packed meal loaded with smoky grilled chicken, crisp romaine, juicy tomatoes, creamy avocado, crunchy bacon, and a tangy Cowboy Butter Ranch dressing. It’s the perfect mix of hearty and refreshing, making it ideal for lunch, dinner, or meal prep!
For the Salad:
- 4-5 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 medium shallot, diced
- 1 cup canned sweet corn, drained
- 1 cup black beans, rinsed and drained
- 1 medium avocado, diced
- 1 cup Monterey Jack cheese, shredded
- 1 medium jalapeño, diced (plus extra for garnish)
- 4 slices bacon, cooked crispy and crumbled
- ¾ cup Cowboy Butter Ranch Dressing
- Croutons (homemade or store-bought)
- 1-2 medium jalapeños, sliced for garnish
- 1 medium lime, cut into wedges for serving
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1½ pounds)
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Instructions
- Prep the Chicken – Pound the chicken breasts to an even thickness (about ½ inch) between two sheets of plastic wrap or parchment paper.
- Season – In a small bowl, mix salt, smoked paprika, black pepper, garlic powder, onion powder, chili powder, and cayenne (if using). Coat both sides of the chicken evenly.
- Cook to Perfection – Heat a large cast iron or stainless steel skillet over medium-high heat. Add olive oil and butter. Once the butter melts and sizzles, add the chicken. Cook for 4-5 minutes until golden brown, flip, and cook another 3-4 minutes or until the internal temperature reaches 165°F.
- Rest and Slice – Transfer the chicken to a cutting board, loosely tent with foil, and let it rest for 5 minutes before slicing.
- Build the Salad – In a large bowl, layer chopped romaine lettuce, sliced chicken, cherry tomatoes, shallot, corn, black beans, avocado, Monterey Jack cheese, diced jalapeño, and crispy bacon.
- Dress it Up – Drizzle with Cowboy Butter Ranch Dressing and toss gently to coat.
- Final Touches – Scatter croutons over the top and garnish with extra jalapeños. Serve with lime wedges for a burst of citrus flavor.
Notes
- For extra smokiness, grill the chicken instead of pan-searing.
- Customize spice levels by adjusting cayenne pepper and jalapeño quantities.
- Store leftovers separately to keep ingredients fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-seared
- Cuisine: American, Southwestern