# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
→ Jalapeño Ranch Dressing
07 - ½ cup mayonnaise
08 - ½ cup sour cream
09 - ¼ cup buttermilk
10 - 2 jalapeños, seeded and minced
11 - 2 tablespoons fresh cilantro, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh lime juice
15 - ½ teaspoon onion powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
→ Salad
18 - 1 large head romaine lettuce, chopped
19 - 1 cup cherry tomatoes, halved
20 - ½ cup cucumber, diced
21 - ¼ cup red onion, thinly sliced
22 - ½ cup shredded cheddar cheese, optional
23 - ¼ cup crispy tortilla strips, optional
# Cooking Steps:
01 - Preheat a grill pan or skillet over medium-high heat. Rub chicken breasts thoroughly with olive oil, garlic powder, smoked paprika, salt, and black pepper. Grill or cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat, let rest for 5 minutes, then chop into bite-sized pieces.
02 - In a blender or food processor, combine mayonnaise, sour cream, buttermilk, jalapeños, cilantro, chives, garlic, lime juice, onion powder, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Transfer to a container and refrigerate until ready to serve.
03 - In a large bowl, combine chopped romaine, cherry tomatoes, cucumber, red onion, and cheddar cheese if using. Add chopped chicken and drizzle generously with jalapeño ranch dressing. Toss to coat evenly.
04 - Divide salad among serving plates. Top with crispy tortilla strips if desired. Serve immediately while lettuce remains crisp.
