Cowboy Chicken Salad (Print Version)

# 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:

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.
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.
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.
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.
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.
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.

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