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In a small bowl, whisk olive oil, lime juice, chili powder, cumin and salt together and pour evenly all over chicken breasts. Allow chicken to marinate for 30 minutes - 1 hour before cooking.
Preheat the grill to medium heat.Place chicken on grill and cook for for 5-7 minutes per side, or until chicken is cooked through. Add corn to grill to roast, if desired. Remove chicken from grill and let rest 5 minutes before slicing.
Heat a large non-stick skillet over medium high heat. Add chicken and cook for 4-6 minutes per side, or until nicely browned and cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
In food processor, pulse mayonnaise, buttermilk, ranch dressing mix, cilantro, lime juice, and jalapeno. Taste and add salt, if desired.
Place chopped romaine lettuce in large bowl. Top with grilled chicken, sliced avocado (sprinkle with fresh lime juice and salt to prevent browning and bring out flavor), pepper jack cheese, roasted corn, grape tomatoes, and orange pepper.
Pour cilantro lime ranch over salad and toss to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s summer….let’s not heat up the kitchen with a hot meal. Let the outdoor grill do most of the work. You are going to LOVE this Southwestern Chicken Chopped Salad with Cilantro Lime Ranch. Come eat salad with me!
Happy Cooking! xo
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