BBQ Ranch Grilled Chicken Chopped Salad

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse-sized chopped salad built on charred, BBQ-glazed chicken and a double-dressing trick: buttermilk ranch tossed through the greens, tangy barbecue sauce drizzled over the top. Sweet corn, black beans, sharp cheddar and a pile of tortilla strips you fry yourself in five minutes give it the crunch that bagged strips never deliver.

Ingredients

• 2 boneless skinless chicken breasts (about 1 1/2 lb total)
• 1 tbsp neutral oil, such as canola
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp light brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup barbecue sauce, plus 1/4 cup for drizzling
• 1 tsp apple cider vinegar

• 1/2 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup buttermilk, plus more to thin
• 1 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1 clove garlic, grated
• 2 tsp fresh lemon juice
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 4 corn tortillas (6-inch)
• 1/2 cup neutral oil for frying
• kosher salt, for sprinkling

• 1 lb romaine hearts (about 3), chopped into 1-inch ribbons
• 1 cup corn kernels, fresh or thawed frozen
• 1 cup canned black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1 cup shredded sharp cheddar cheese
• 1 avocado, diced
• 1/3 cup cilantro leaves, lightly packed

Instructions

1. Butterfly the chicken: lay each breast flat and slice horizontally through the thickest side to make 2 thin cutlets, about 1/2 inch thick (4 pieces total). Pat dry. Toss in a bowl with 1 tbsp oil, the smoked paprika, garlic powder, cumin, brown sugar, 1 tsp salt and 1/2 tsp pepper. Let sit at room temperature 15 minutes while you make the ranch and strips.
2. Make the ranch: whisk the mayonnaise, sour cream, 1/4 cup buttermilk, dill, chives, parsley, grated garlic, lemon juice, onion powder, 1/2 tsp salt and 1/4 tsp pepper in a bowl until smooth. It should coat a spoon but pour easily; thin with buttermilk 1 tsp at a time. Refrigerate at least 15 minutes so the herbs bloom.
3. Fry the tortilla strips: stack the tortillas and cut into 1/4-inch-wide strips. Heat 1/2 cup oil in a small skillet over medium-high until it shimmers and a strip sizzles immediately, about 350°F. Fry in 3 batches, stirring, until deep golden and stiff, 60 to 90 seconds per batch. Transfer to a paper-towel-lined plate and salt right away. Set aside uncovered so they stay crisp.
4. Stir 1/2 cup barbecue sauce with the cider vinegar in a small bowl; this thinned sauce is your glaze. Keep the remaining 1/4 cup barbecue sauce separate for finishing.
5. Heat a grill to medium-high (about 450°F) or set a cast-iron grill pan or heavy skillet over medium-high heat for 3 minutes. Oil the grates or pan lightly. Cook the cutlets, undisturbed, 4 minutes until deeply charred on the first side.
6. Flip the chicken, brush the seared side with the thinned barbecue glaze, and cook 3 minutes more. Flip once more, brush the second side, and cook 1 to 2 minutes until the glaze is tacky and an instant-read thermometer reads 165°F at the thickest point. Move to a cutting board and rest 5 minutes, then slice across the grain into 1/2-inch strips.
7. In a large wide bowl, combine the romaine, corn, black beans, cherry tomatoes and red onion. Add 2/3 cup of the ranch and toss with tongs until every leaf is lightly coated, adding more ranch a spoonful at a time if it looks dry.
8. Divide the dressed greens among 4 wide bowls or plates. Top each with sliced chicken, shredded cheddar, avocado and a big handful of tortilla strips. Drizzle with the reserved barbecue sauce and a little more ranch in loose zigzags, scatter cilantro over the top and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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