WORTH THE EFFORT!
Ingredients for the Avocado Lime Ranch Dressing:
- 3½ cup mayonnaise or sour cream
- 31 tsp. onion powder
- 3½ tsp. garlic powder
- 3½ tsp. dry mustard
- 3½ tsp. Kosher salt
- 3¼ tsp. freshly ground black pepper
- 32 tbsp. finely chopped chives
- 31 tbsp. finely chopped dill
- 31 tbsp. finely chopped parsley
- 31 tbsp. finely chopped cilantro
- 31 whole avocado, ripe, peeled
- 31 medium lime, juiced
- 3½ cup buttermilk
Ingredients for the Salad:
- 36 large soft-boiled eggs,
- 31½ lb chicken breasts, seasoned and cooked
- 32 tsp. chili powder, divided
- 32 tsp. cumin, divided
- 31 tsp. Kosher salt, divided
- 31 small shallot, finely chopped
- 32 Tbsp. olive oil
- 31 can sweet corn, drained
- 31 can black beans, drained
- 31 jalapeño, seeded and finely chopped
- 3½ lime, plus more wedges for serving
- 34-6 cups Romaine and iceberg mixed
- 32 large tomatoes, chopped
- 31 avocado, cubed
- 34 oz. queso fresco, crumbled
- 36 slices bacon, crispy
- 3Cilantro
- 3Flaky sea salt
Directions:
- For the dressing, combine all dressing ingredients except the buttermilk in the bowl of a food processor. Blend until completely smooth, scraping down the sides as needed. Transfer to a bowl, whisk in the buttermilk, then taste and adjust seasoning. Store in a glass jar in the refrigerator until ready to use.
- Season the chicken breasts with half the ground cumin, chili powder and Kosher salt, rubbing it onto all sides. Allow this to sit out at room temperature while you continue.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shallots and cook about 2 to 3 minutes. Add corn, drained black beans, jalapeño, remaining cumin, chili powder and Kosher salt. Cook until the corn is tender, but not too soft, about 3 to 4 minutes. Squeeze half a fresh lime on top, then stir, taste and adjust seasoning as needed. Transfer to a bowl.
- To the same dirty skillet, add 2 tablespoons olive oil and warm over medium-high heat. Add chicken; cook for 5 to 7 minutes per side, or until an internal temperature of 165 F is reached. Cooking time will depend on the thickness of the chicken breasts.
- Roughly chop or hand rip lettuce into small bite-size pieces. Place a layer of lettuce in a bowl or plate as the base layer of your salad. Starting from the top of the bowl and working your way down in neat lines, layer each prepared ingredient.
- Drizzle each salad with avocado lime ranch and then top with a generous pinch of flaky sea salt.
- Serve immediately.
