Fiesta Oven Roasted Chicken Salad with Cubano Dressing
Who doesn't love a good chicken salad? Right? Don't get me wrong most of the time we're eating an embarrassing amount brisket and pulled pork around here. Sometimes we just need to feel good about our decisions. So we pulled together a combination of great seasonings and some healthy veggie options to make a full-flavored salad. Plus our Ranch loving marketing guy has claimed that his Cubano dressing will beat out store-bought Ranch any day.
Your favourite Salad Mix
1 Red Onion
1 Red Capsicum
1 Yellow Capiscum
2 tbsp butter
1kg Chicken Breast Tenderloins
Duck Fat Spray or your favourite cooking spray
1 cup Corn
Lane's Fiesta Seasoning
Lane's Cubano Seasoning
1 cup Full Cream Milk
1 cup Mayonnaise
1 cup Sour Cream
Cubano Dressing (You will need 3 to 4 hours to set up for best results)
Mix full cream milk, mayonnaise, and sour cream in a bowl (If you like more of a thinner dressing you can add more milk or if you like a thicker dressing you can add more sour cream)
Add 1 to 2 tbsp Lane's Cubano Rub, and a pinch of salt to the bowl and mix. You can add more Cubano to your taste however, the Cubano ingredients will breakdown over a couple of hours in the fridge which adds more flavor than initial mixing.
Place in the fridge for 3 to 4 hours to allow the Cubano Rub to breakdown a bit.
Pre-heat oven to 180c
Season tenderloin with Lane's Fiesta Rub
Spray baking sheet with duck fat spray (or your favourite cooking spray)
Add chicken to sheet and place in oven
Bake at 180c until internal temp reaches 70c (about 10 minutes)
Wash your preferred salad mix
Dice Onion & Capsicum
on the stovetop over medium-high heat add butter, Capsicum, Onion, Corn, and Lane's Fiesta Rub to a pan for a few minutes to slightly soften and bring out flavours.
In a large bowl add salad mix, softened veggies, tortilla strips, chicken, and Cubano dressing (Cubano dressing directions above)
Mix or just eat (however you like to enjoy your salad)
Credit goes to the incredible Ryan Lane himself