Grilled ranch chicken salad is a very popular dish that combines the freshness of a salad with the smoky flavor of grilled chicken. Its origin is inspired by the cuisine of the southwestern United States, where ranch dressing is a classic favorite that accompanies a wide variety of meals. In several Latin American countries, this dish can be found under similar names, such as "ranch-style chicken salad" or simply "ranchera salad with chicken," although the ingredients may vary slightly by region, adapting to local products and particular tastes.
The combination of fresh ingredients like lettuce and tomatoes with the spicy touch of chili powder and cumin results in a salad full of color and flavor. The use of fat-free ranch dressing adds a creamy taste without overloading the preparation, making this salad an ideal option for both a light meal and a family celebration or picnic.
How to Prepare Grilled Ranch Chicken Salad
Coat both sides of the chicken with barbecue sauce.
Grill or broil about 5 inches from the heat source for 6 minutes per side, or until the juices run clear.
Meanwhile, in a large bowl, combine the lettuce, tomatoes, 3/4 cup of cheese, pepper, corn, black beans, olives, and green onions.
Mix well.
Combine the dressing, chili powder, and cumin.
Mix well.
To serve, divide the lettuce mixture among 6 plates.
Cut the chicken into 1/2-inch thick crosswise slices.
Place on top of the lettuce.
Drizzle the salads with the dressing and sprinkle with the remaining 3/4 cup of cheese.
The chicken can be cooked, cooled, covered, and refrigerated for up to 1 day before serving.
Reheat the chicken or serve it cold.
The lettuce mixture and the dressing can be prepared separately, covered, and refrigerated for up to 4 hours before serving.
