Large Chopped Chicken Salad

Time :40

Yield :4 servings

Recipe Background

We have a tiny secret that will pack a big punch to your lunch or dinner menu. Large Chopped Chicken Salad is full of huge flavor that everyone will rave about! Crisp cabbage, sweet corn, and flavorful carrots are just a tiny glimpse of the fresh favorites that are joined with grilled, savory chicken breast strips, all tossed with a ginormous-ly tantalizing spicy Greek yogurt ranch dressing, then topped with slices of creamy avocado and some tortilla strips for a crunchy bite! So, let this Large Chopped Chicken Salad change your short-on-flavor salad experience to a full-on-flavor-explosion of great taste in one bowl. You'll be livin' large!

Ingredients

For the chicken:

1 pound chicken breasts boneless and skinless
2 tablespoons olive oil
1 tablespoon honey
2 small limes juiced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
freshly ground black pepper to taste

For the salad:

6 cups green cabbage shredded, can substitute a mix of purple and green cabbage
1/2 cup red onions diced
3/4 cup cilantro freshly chopped
1 cup carrots shredded
1 red bell pepper diced
1 jalapeño pepper seeded and diced
1/2 cup pepitas roasted
1 1/2 cups corn kernels fresh-cut from the cob or frozen (and thawed)

For the spicy ranch:

3/4 cup plain Greek yogurt
1 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons lemon juice freshly squeezed
3/4 teaspoon dried dill can substitute fresh chives, to taste, chopped
1/4 teaspoon salt plus more, to taste
1 teaspoon hot sauce plus more, to taste, can substitute 1/2 teaspoon chipotle chili powder
4 tablespoons water optional

Optional toppings:

1 cup tortilla strips or 1 cup tortilla chips slightly crushed
1 avocado sliced
fresh cilantro to taste, chopped
green onions to taste, sliced

Directions

In a large bowl, add the chicken breasts, the olive oil, the honey, the lime juice, the chili powder, the cumin, the garlic powder, the paprika, the cayenne pepper, 1/2 teaspoon of the salt, and the black pepper and toss well to combine.
Cover the bowl and refrigerate it for at least 30 minutes.
In a clean, large bowl, add the cabbage, the red onions, 3/4 cup of the cilantro, the carrots, the red bell peppers, the jalapeño peppers, the pepitas, and the corn and toss to combine.
In a medium bowl or a large jar with a lid, add the Greek yogurt, the garlic powder, the onion powder, the lemon juice, the dill, 1/4 teaspoon of the remaining salt, and 1 teaspoon of the hot sauce and whisk or shake to combine.
Taste the dressing for seasoning and add the extra salt and the extra hot sauce, as needed. If the dressing seems too thick, add the water, a little at a time, and shake or whisk to combine. You may not need any or all of the water.
Add the salad dressing mixture to the salad mixture and toss to combine using tongs.
Preheat the grill to 400 degrees F, cleaning the grill grates as needed.
Add the marinated chicken breasts to the prepared grill and close the lid.
Cook the chicken breasts, flipping them once, until the chicken breasts reach an internal temperature of 165 degrees F and the juices run clear, about 7-9 minutes per side.
Transfer the chicken breasts to a large platter and let them stand, about 5 minutes.
On a cutting board with a sharp knife, transfer the cooked chicken breasts from the platter and cut them into strips.
Add the chicken strips, the tortilla strips, the avocado slices, the remaining cilantro, and the green onions to the salad and serve.