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Chopped Southwest Salad with Cilantro-Lime Ranch
Crunchy lettuce, sweet corn and tomatoes, creamy avocado, and salty cotija cheese come together with grilled chicken under the Cilantro-Lime Ranch umbrella, then they get sprinkled with some salty-crunchy-roasty pepitas, and you’ve got a salad that will make everyone happy.
½ cup mayonnaise
¼ cup buttermilk
Juice of 1 large lime
1 small jalapeño, seeded and minced
½ teaspoon dried dill
¼ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 head romaine lettuce, chopped
2 scallions, thinly sliced
2 cups chopped grilled or rotisserie chicken
2 ears corn, corn cut from the cob
1 cup sliced cherry or grape tomatoes
1 avocado, chopped
½ cup crumbled cotija cheese
¼ cup roasted, salted pepitas
Make the dressing first. In a small bowl, whisk together the mayonnaise, buttermilk, lime juice, dill, paprika, garlic powder, salt, and pepper. Set aside.
Layer the lettuce, scallions, chicken, corn, tomatoes, avocado, and cheese in a large bowl. Pour about half the dressing over, and toss. Adjust the amount of dressing to your taste; you will have some leftover, which you can refrigerate for another time. Sprinkle with pepitas just before serving.
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