Chopped Chicken Salad with Jalapeño-Ranch Dressing
This Chopped Chicken Salad features Blenders’ creamy Ranch Dressing, adding a tangy richness to the vibrant mix of fresh ingredients. Perfect for foodservice, it’s a quick and easy way to bring bold flavours to your menu.
Allergens
Contains Gluten, Eggs, Milk, Mustard
Ingredients
For the Dressing
- 250ml Blenders Ranch Dressing
- 3 Large spring onions, trimmed and finely chopped
- 20g finely chopped fresh coriander
- 1 finely chopped jalapeño with its seeds
- 1 lime, zested
For the Salad
- 200g cooked chicken, chopped into 2cm cubes
- 3 Romaine hearts, trimmed and chopped into bite-sized pieces
- 3 fresh ears of corn, shucked, kernels removed from cobs
- 8 radishes, halved lengthwise and thinly sliced into half-moons
- 2 large, ripe avocados, pitted and diced
- 5 green onions, trimmed and thinly sliced at an angle
- 50g grated Parmesan
- 20g chopped coriander, leaves and tender stems
- 100g crumbled lime tortilla chips (optional)
Method
Step 1:
Whisk all the Blenders Ranch Dressing and all other dressing ingredients together in a bowl until fully combined.
Step 2:
In a large shallow bowl or platter, toss the chicken and romaine with half of the following ingredients: corn, radishes, avocado, sliced green onions, Parmesan, and coriander. Add half of the dressing and toss to coat evenly.
Step 3:
Layer the remaining corn, radishes, avocado, green onions, Parmesan, and coriander on top. You can arrange them in stripes or piles for an attractive presentation.
Step 4:
Sprinkle the crumbled tortilla chips on top, if using.
Step 5:
Drizzle the salad with the remaining dressing and serve immediately. Serve any extra dressing and additional tortilla chips alongside.
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