It’s probably been over 6 months since I last shared a recipe on here… and let me just say… I missed it so much! I missed feeling inspired by flavors and cravings. I missed creating new excited meals for my family each week. Most of all, I just missed this community of people who love to cook and try new things!

So here’s the lowdown on this salad… it’s quickly becoming a summer go-to for me. Packed with sweet corn and juicy summer tomatoes. Topped with crispy tortilla strips, smoky chicken and a creamy bbq ranch dressing. The key is to chop everything super tiny so you get a little bit of everything in each bite.


Prep time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

Serves: 2 large portions


Salad ingredients :

  • 2 scallions, sliced thin
  • 1/2 medium red onion, sliced thin
  • 8-10 cherry tomatoes, halved
  • 1 cob corn, sliced off the cob
  • 1 bunch romaine (about 2-3 handfuls), chopped small
  • 2 leaves kale, stem removed and chopped small
  • 3/4 cup cubed pepper Jack cheese

For chicken:

  • 2 small chicken breasts, cut into small cubes
  • Salt
  • Pepper
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Olive oil

For tortilla strips:

  • 5 corn tortillas, sliced into thin strips
  • Canola oil
  • Salt
  • Smoked paprika
  • Onion powder

For dressing: whisk all ingredients together

  • 3 tbsp mayonnaise (like dukes)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dill weed
  • 1-2 tbsp buttermilk
  • 1.5 tbsp bbq sauce (I used stubbs sweet heat)


  1. Place all salad ingredients in a large bowl. Set aside.
  2. For tortilla strips: Heat canola oil to medium high heat in a cast iron or tall sided pan. Place the tortillas in the oil in batches… making sure you don’t overcrowd the pan. Cook until slightly golden and crispy. Remove from oil and immediately toss with equal amounts of salt, smoked paprika and onion powder. Set aside.
  3. For the chicken: Heat a cast iron skillet or tall sided pan to medium high heat. Drizzle in enough olive oil to coat the bottom of the pan. Season your cubed chicken with equal parts of all the spices I listed above. Add the chicken to the hot skillet in batches, being mindful not to overcrowd the skillet. Cook on each side for about 2 minutes. Remove from the pan once cooked through and set aside.
  4. For assembly: Add the chicken and tortilla strips to the bowl of salad ingredients. Add in your dressing a toss to coat evenly.

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