Spicy Ranch Chopped Chicken

Fiery farm hacked chicken cabbage serving of mixed greens made with a rainbow of veggies like ringer pepper, carrots, crunchy cabbage, sweet corn and a kick of warmth from jalapeño. Top this solid cleaved chicken serving of mixed greens with a hand crafted hot greek yogurt farm dressing for a delightfully filling serving of mixed greens that will keep you fulfilled!

 

On the off chance that there's a slashed serving of mixed greens on an eatery menu, at that point you wager I will arrange it. I love a major bowl brimming with crunchy greens, veggies and lean protein. It's filling, sustaining, sound, fulfilling and particularly invigorating throughout the late spring months. Since we're essentially totally stuck inside now, I figured it is enjoyable to reproduce a portion of my #1 go-to eatery style dinners… beginning with this incredibly great and crunchy cleaved cabbage plate of mixed greens.

 

This chicken cabbage serving of mixed greens gets it's smash from green cabbage (or you could likewise utilize red!), huge loads of new crude veggies, a trace of pleasantness from corn, a kick from jalapeno, richness from avocado lastly it's totally thrown along with a hand crafted zesty greek yogurt farm.

 

 

Ingredients

For the chicken:

• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon paprika
• 1 pound boneless skinless chicken breast
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Juice from 2 small limes
• Freshly ground black pepper
• ⅛ teaspoon cayenne pepper

For the salad:

• ½ cup diced green onion (or sub diced red onion)
• 1 jalapeno, seeded and diced
• 1 ½ cups fresh raw corn off the cob (or feel free to use thawed frozen corn)*
• ¾ cup freshly diced cilantro
• 1 cup shredded carrots (from 2 large carrots)
• 6 cups shredded green cabbage (or a mix of purple and green also works)
• 1 red bell pepper, diced
• ½ cup roasted pepitas

For the spicy greek yogurt ranch:

• 1 teaspoon garlic powder
• 3/4 teaspoon dried dill or fresh chopped chives
• 1/4 teaspoon onion powder
• ¾ cup plain greek yogurt
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon chipotle chili powder 1/4 teaspoon salt, plus more to taste
• 2-4 tablespoons water, to thin dressing
• 1-3 teaspoons hot sauce, depending on how spicy you like it (I love cholula!) or you can sub ½-

For topping:

• Optional: 1 avocado, sliced
• 1 cup tortilla strips (or 1 cup slightly crushed tortilla chips)
• Extra cilantro and green onion

 

Instructions

 

1. Marinate your chicken for at least 30 minutes: in a large bowl, add chicken breast, olive oil, honey, lime juice, chili powder, cumin, garlic powder, paprika, cayenne pepper, salt and freshly ground black pepper. Toss well to combine, then place in the fridge until ready to use.
2. While the chicken is marinating you can prep and chop the veggies for the salad. Place all ingredients for the salad in the bowl, except the tortilla strips (and the dressing).
3. Make your dressing by combining the following ingredients in a medium bowl or mason jar: greek yogurt, garlic powder, onion powder, fresh lemon juice, dried dill, salt, water and hot sauce. Mix or shake until well combined, taste, and add more hot sauce if you like it spicier, then pour dressing all over the salad and use a tongs to combine salad together with dressing.
4. When ready to grill chicken: Preheat your grill to 400 degrees F and scrape off any leftover bits from the grates. Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 7-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Cook time will vary a bit depending on the size of your chicken breast, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer.
5. Once chicken is done, cut into strips and top the salad with it, then add tortilla strips. Garnish/top with avocado, cilantro and green onion.

 

 

 

 

source:https://www.ambitiouskitchen.com