Southwest Chicken Salad with Spicy Ranch Dressing

Southwest Chicken Salad with Spicy Ranch Dressing

“Dinner is not what you do in the evening before something else. Dinner is the evening.” Art Buchwald.

Southern winters might not get too cold, but our summers get real hot, real quick — so we savor the springtime weather while we can. Between the derbies, outdoor dining, and music festivals, some of our all-time favorite events happen during the spring, and that’s not to mention the lazy time spent lounging on a breezy porch or riding around the neighborhood on our cruiser bikes. Southerners view early spring as a precious time. Days are getting longer and the nights are warming up  which is a perfect combination to dine al fresco with friends or a significant other.  It’s more than simply eating outside — it’s a whole experience when done properly.  It’s a perfect table setting for fresh fruits and vegetables, a soundtrack provided by nature, and casual entertaining at its finest.

In South Carolina, we like to think that by March we’ll be having our first lunches outside and by late April we’ll be able to have barbeques in the backyard.Dining at its finest is found in the stunning embrace of nature, where outdoor settings offer an unparalleled experience that no walled or roofed structure can replicate. The rich hues of a fiery red sunset cast a breathtaking glow that outshines even the most lavish interiors, while the enchanting dance of seasonal fireflies twinkling in the twilight creates a magical atmosphere unlike anything indoors. These moments, steeped in the beauty of the natural world, elevate the simple act of dining into a celebration of life itself.People relax more when dining outside. There’s a freedom that even the most spacious dining rooms can’t achieve, and alfresco dining has never been a more inviting sight or more crucial to our physical and mental health than during the pandemic. It was literally a breath of fresh air.

Dining outdoors changes the whole atmosphere of the meal giving friends and family a feeling of security and inclusion. It’s when ordinary meals become a celebration. Perhaps you would prefer for spring to hurry up and move along so summer can finally have its day again, but I insist you slow down and enjoy the view. Dining outside offers the chance to unplug from technology and recharge ourselves. And while there is no scientific evidence to back it up, food just tastes better when enjoyed outdoors. So take advantage of these warm months, because in no time we’ll be scraping ice off of our cars again. Spring Fever is contagious but it doesn’t require a vaccine. Take the opportunity to remove your mask and enjoy the fresh air. Please don’t fight me on this, otherwise, I may suggest we settle this thing outside.

Southwest Chicken Salad with Spicy Ranch Dresssing

INGREDIENTS

For the Chicken

  • 1 ½ pounds chicken breasts, flattened to ½ inch thickness
  • ¼ cup white vinegar
  • Juice of one orange
  • 1 tablespoon avocado oil
  • 3 cloves garlic, minced
  • ½ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper

For the Dressing

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1-2 adobe chipotle peppers in adobe sauce (plus 1-2 teaspoons of adobe sauce)
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Juice of half a lemon
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper

For the Pepitas

  • 1 cup pepitas
  • 2 teaspoons avocado oil
  • 1 teaspoon coarsely ground sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ tsp chipotle powder (or to taste, optional)

For the Salad

  • 2 heads Romaine lettuce, chopped
  • 1-pint cherry tomatoes, halved
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 2 ears sweet corn (raw or roasted)
  • half of red onion, thinly sliced
  • 1 jalapeño, sliced
  • ¾ cup pepper jack cheese, shredded

INSTRUCTIONS

For the Chicken

  1. Mix the ingredients for the marinade together.
  2. Place the chicken in an airtight container or freezer bag and pour the marinade over it. Marinate the chicken for at least an hour or overnight.
  3. Discard marinated and grill for 6-8 minutes per side or until internal temperature reaches 165°F (75°C), Flip only once halfway through. Let chicken rest for 5 minutes before slicing on the diagonal.

For the Dressing

  1. Prepare dressing while chicken is marinating.
  2. Place all ingredients into a blender. Blend until smooth.
  3. Refrigerate for at least an hour or preferably several hours before use. If the dressing appears too thick, thin with more buttermilk. Store in refrigerator for up to 2 weeks.

For the Pepitas

  1. Preheat your oven to 350ºF.
  2. In a medium bowl, mix together the pepitas and avocado oil.
  3. Sprinkle with sea salt, smoked paprika, garlic powder, and chipotle powder. Mix well to coat evenly with seasoning.
  4. Spread the pepitas on a parchment-lined baking sheet. The more space they have better they’ll toast. Roast in the oven for 12-15 minutes or until golden.
  5. Allow the pepitas to cool on the baking sheet for a few minutes before transferring them to a plate or a bowl. Store in an airtight container.

For the Salad

  1. Cut corn from the cob.
  2. Add all of the salad ingredients to a large salad bowl. Toss everything together with the dressing or serve it on the side.
  3. Top with grilled chicken and ½ cup roasted pepitas.
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