Chicken and Avocado Salad with Jalapeno Ranch Dressing

Chicken and Avocado Salad with Jalapeno Ranch Dressing

If you love garlic this dish is for you. If you want to cut down on the garlic you could use a plain marinade for the chicken. Truthfully, I made this for my mom and sister and they probably will not add the chicken. They both love an Avocado salad in Manhattan, Kansas. This is my version of a salad I have never eaten. I hope you give this a try and let me know what you think.

Chicken and Avocado Salad with Jalapeno Ranch Dressing

Category: Dinner Salad

Cuisine: Mexican, American

Chicken and Avocado Salad with Jalapeno Ranch Dressing


    Jalapeno Ranch:
  • 3/4 C sour cream
  • 1/2 C mayonnaise
  • 1/4 C Buttermilk(Note, how much you add will change the dressings consistency)
  • Juice of 1/2 a lemon
  • 1/4 C fresh chopped cilantro
  • 1 jalapeno
  • 1/4 C green onions
  • 1 clove of garlic
  • 1/4-1/2 t dill
  • 1 t dried or fresh parsley
  • 1 t onion powder
  • 1 t garlic salt
  • 1/2 t salt
  • 1/2 t black pepper
  • 1-2 t sugar (depends on your own taste)
    Chicken Marinade:
  • 2 cloves of garlic
  • 1 C apple juice
  • 1/4 olive oil
  • 1 t oregano
  • 1 t parsley
  • 1 T sugar
  • 1 t salt
  • 1 t black pepper
    Avocado Salad:
  • 2 fresh avocados
  • 2 vine ripe tomatoes
  • 1 clove of garlic
  • 1 jalapeno fresh
  • 1/2 t salt
  • 1/2 t black pepper
  • 1/4-1/3 C chopped sweet onion
  • 1/2 juice of orange or lime
    Tortilla Strips:
  • 1 package of flour tortillas
  • oil like vegetable or canola


    Jalapeno Ranch
  1. pulse jalapeno and garlic in food processor or finely chop
  2. add rest of ingredients and process until smooth
  3. You can chop everything by hand or use a blender as well
  4. refrigerate for at least 2 hours
    Chicken Marinade:
  1. poke chicken on the bottom side with a fork
  2. add all ingredients in a blender and make semi-smooth
  3. add chicken and refrigerate for at least 6 hours
  4. bring the chicken to room temperature before cooking
  5. add oil to a hot pan and sear on both sides
  6. add about 1 cup of water and simmer chicken for 10-15 minute until done
  7. let chicken rest before slicing
    Avocado Salad:
  1. coarsely chop all ingredients and then refrigerate for 1-2 hours
    Tortilla Strips:
  1. chop flour tortillas into strips
  2. Heat oil and fry on both sides until golden brown
  3. drain on paper towel
  4. Assemble salad add cotija cheese eat and enjoy!

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