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The Ultimate Guide to Cowboy Chicken Salad

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 -3 servings
Course: Salad
Cuisine: American, Southwestern
Ingredients Method Notes

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

Method
 

  1. Prep the Chicken – Pound the chicken breasts to an even thickness (about ½ inch) between two sheets of plastic wrap or parchment paper.
  2. 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.
  3. 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.
  4. Rest and Slice – Transfer the chicken to a cutting board, loosely tent with foil, and let it rest for 5 minutes before slicing.
  5. 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.
  6. Dress it Up – Drizzle with Cowboy Butter Ranch Dressing and toss gently to coat.
  7. 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.

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