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Tasty Cowboy Chicken

Featured in Fresh and Delicious Salad Recipes for Every Season.

Smoky chicken chunks tossed with crunchy romaine, black beans, sweet corn, and creamy avocado in a zesty, rich Cowboy Butter Ranch Dressing. Crumbled bacon, shredded Monterey Jack, and crispy croutons round out this vibrant salad. Spice it up with fresh jalapeños and lime juice for that extra energy. Perfect for a lively lunch or filling meal.

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Updated on Thu, 15 May 2025 00:06:58 GMT
Plate with chicken, corn, tomatoes, and avocado. Pin it
Plate with chicken, corn, tomatoes, and avocado. | chefmelt.com

This filling Cowboy Chicken Salad has turned into my favorite dinner option for hectic evenings when I'm craving something substantial but light. The flavor-packed seasoned chicken works amazingly with crunchy veggies and a scratch-made Cowboy Butter Ranch Dressing that brings everything together in one tasty dish.

I came up with this combo when trying to use up some leftover BBQ chicken from our weekend cookout. The mix was such a success with my household that it quickly turned into this planned meal we now whip up twice monthly at minimum.

What You'll Need

  • Boneless skinless chicken breasts: give you the lean protein base that soaks up the smoky flavors wonderfully
  • Smoked paprika: delivers that classic southwestern taste that makes this truly cowboy-inspired
  • Black beans and corn: form the essential Tex Mex base
  • Fresh jalapeños: add that lively kick that perks up all the flavors
  • Crispy bacon: brings that must-have savory snap and smokiness
  • Monterey Jack cheese: softens slightly when placed on warm chicken creating pockets of creaminess
  • Homemade Cowboy Butter Ranch Dressing: pulls everything together with hints of herbs and butter

How To Fix Up Cowboy Chicken Salad

Get the chicken ready:
Flatten chicken breasts to the same thickness so they cook quickly and evenly. Try to really pound them down to about half inch thick for the best outcome. Cover both sides thoroughly with the spice mix making sure the entire chicken gets coated with those tasty spices.
Get that perfect crust:
Make sure your pan is super hot before adding the oil and butter. This combo gives you both the high cooking temp and rich taste. Let the chicken cook without touching it for the first 4 minutes to develop that beautiful golden outside that keeps the juices in.
Let the chicken sit:
After cooking, put the chicken under foil and wait a full 5 minutes. This step matters a lot because it lets the juices spread back through the meat instead of running out when you cut it. The chicken will finish cooking a bit during this resting time.
Stack up the flavors:
Start with crunchy romaine as your base. Then carefully place each topping in groups around your bowl before pouring on the dressing. This makes it look great and guarantees every bite has multiple elements.
A bowl of food with chicken, avocado, tomatoes, corn, and lime. Pin it
A bowl of food with chicken, avocado, tomatoes, corn, and lime. | chefmelt.com

What I love most about this dish is how the hot chicken slightly softens the lettuce right underneath while the outer edges stay crisp. This makes an awesome texture difference that reminds me of when I first tried a similar salad at a tiny roadside eatery during a family drive across the country.

Plan Ahead Tricks

You can season your chicken up to a day ahead and keep it covered in the fridge. This actually makes the flavor better as the spices have more time to sink into the meat. You can even cook all the chicken and refrigerate it for up to 3 days before putting your salad together.

The dressing will keep for about a week in a sealed container in your fridge. It actually tastes way better after the flavors have had time to mix together overnight. Just remember to shake it well before using.

Swap Out Options

Don't have Monterey Jack? Try white cheddar or pepper jack depending on how spicy you want it. For something lighter, go with crumbled queso fresco instead.

You can use any sturdy lettuce instead of romaine, like green leaf or iceberg. Want more nutrients? Try half romaine and half baby spinach or arugula for some peppery flavor.

Veggie lovers can switch the chicken for well-seasoned crispy tofu or tempeh cooked with the same spices. The salad's hearty enough to fill you up without meat if that's what you prefer.

A plate of food with chicken, tomatoes, and lettuce. Pin it
A plate of food with chicken, tomatoes, and lettuce. | chefmelt.com

Ways To Serve It

This salad works for both everyday dinners and weekend gatherings. For a full meal, add some warm flour tortillas or a basket of cornbread on the side.

When hosting friends, try setting up a Cowboy Salad Bar with all items separately so everyone can make their own bowls. Add extra toppings like pickled red onions, crunchy tortilla strips, or pumpkin seeds for more texture.

The salad goes really well with a cold Mexican beer or a refreshing non-alcoholic agua fresca to balance out the bold tastes.

Frequently Asked Questions

→ What gives the chicken its smoky flavor?

The smoky taste comes from a mix of smoked paprika and chili powder in the seasoning, cooked in olive oil and butter for lots of flavor.

→ What’s in Cowboy Butter Ranch Dressing?

Cowboy Butter Ranch blends creamy butter with ranch spices and zesty flavors, making it rich and tangy for the salad.

→ Can I swap out the veggies?

Of course! Use whatever you like: bell peppers, cucumbers, or roasted sweet potatoes would be tasty additions.

→ How can I make it super spicy?

Boost the spice by adding more cayenne to the chicken seasoning or tossing in extra fresh jalapeños.

→ Can this be prepped ahead?

Totally! Cook the chicken and prep all your veggies beforehand. Keep everything in separate containers and mix when ready to serve.

→ What's the easiest way to cook bacon?

Fry bacon in a pan on medium heat until crisp, or bake it at 400°F for about 15 minutes for even cooking and less mess.

Cowboy Chicken Salad

Bold smoky chicken pairs with fresh veggies and creamy ranch dressing.

Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes

Category: Salads

Difficulty: Intermediate

Cuisine: American

Yield: Makes 4-6 servings

Dietary: ~

Ingredients

→ Chicken

01 1 tablespoon unsalted butter
02 1 tablespoon extra virgin olive oil
03 ¼ teaspoon cayenne (optional)
04 ½ teaspoon chili powder
05 ½ teaspoon onion powder
06 ½ teaspoon garlic powder
07 ½ teaspoon black pepper
08 1 teaspoon smoked paprika
09 1 teaspoon kosher salt
10 2 large boneless, skinless chicken breasts (about 1 ½ pounds)

→ Salad

11 1 medium lime, cut into wedges for serving
12 1-2 medium jalapeño peppers, sliced for garnish
13 croutons, homemade or store-bought
14 ¾ cup Cowboy Butter Ranch Dressing
15 4 slices of bacon, cooked crunchy and crumbled
16 1 medium jalapeño, diced
17 1 cup Monterey Jack cheese (113 g), shredded
18 1 medium avocado, diced
19 1 cup canned sweet corn (165 g), drained
20 1 cup rinsed and drained black beans (172 g)
21 1 medium shallot, diced
22 1 cup cherry tomatoes, halved
23 4-5 cups of romaine lettuce, chopped

Instructions

Step 01

Put the chicken breasts between two sheets of parchment or plastic wrap. Use a rolling pin or a meat mallet to flatten them to the same thickness, roughly ½ inch.

Step 02

In a tiny bowl, combine the smoked paprika, salt, garlic powder, black pepper, onion powder, chili powder, and optional cayenne. Sprinkle the seasoning mix on both sides of the chicken.

Step 03

Melt butter and heat oil in a big cast iron or stainless skillet over medium-high heat. Add the chicken once the butter sizzles. Cook on one side for 4-5 minutes without stirring until it's golden. Flip and let it cook for 3-4 minutes more, or until its internal temperature hits 165°F.

Step 04

Place the cooked chicken on a cutting board. Cover loosely with some foil and set it aside for about 5 minutes to rest. Then slice it.

Step 05

Take a roomy salad bowl and toss in all the romaine. Layer the lettuce with your sliced chicken plus cherry tomatoes, shallot, corn, avocado, black beans, shredded Monterey Jack, jalapeños, and bacon. Drizzle the Cowboy Butter Ranch Dressing on top and lightly mix everything together.

Step 06

Add crunchy croutons over the salad. For a touch of heat, garnish it with slices of jalapeños. Toss in lime wedges to squeeze over when ready to eat.

Tools You'll Need

  • Rolling pin or meat mallet
  • Big stainless or cast iron skillet
  • Chopping board
  • Foil for resting chicken
  • Large bowl for salad

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (Monterey Jack cheese, butter, dressing)
  • Gluten (croutons, depending on what's used)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580.5
  • Total Fat: 35.1 g
  • Total Carbohydrate: 18.2 g
  • Protein: 41.4 g