Description
A bold, smoky upgrade to a classic salad featuring fire-grilled chicken, zesty pico de gallo, and creamy ranch. This vibrant dish delivers a satisfying mix of textures and flavors for a hearty, restaurant-quality meal in minutes.
Ingredients
1 head romaine lettuce, torn
2 boneless, skinless chicken breasts
1 cup non-meatable vegetarian bacon (e.g., soy curls or rice paper strips), crisped
1 cup shredded Colby Jack cheese
1/2 cup walnut pieces
1/4 cup mayonnaise (non-alcoholic)
2 tablespoons buttermilk (non-alcoholic)
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon paprika
1/4 cup fresh cilantro leaves, chopped
1/2 cup pico de gallo (tomato, onion, jalapeño, lime)
Olive oil for grilling
Salt and pepper to taste
Instructions
Heat grill to medium-high. Season chicken with salt, pepper, paprika, and 1 tbsp olive oil. Grill 6-7 minutes per side until charred and cooked through. Let rest, then slice.
In a small bowl, combine mayonnaise, buttermilk, Dijon, and garlic powder for ranch dressing. Set aside.
In a large bowl, combine romaine, Colby Jack, walnuts, and crisped vegetarian bacon. Add grilled chicken slices and pico de gallo. Pour ranch over the salad and toss gently.
Sprinkle with cilantro and serve immediately.
Notes
Substitute vegetarian bacon with croutons or toasted sunflower seeds for a nut-free option.
Use mild jack cheese if sharp flavor is undesired.
Romaine can be swapped with iceberg lettuce or cabbage for texture variation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg