RED ROBIN

Southwest Chicken Salad

THIS IS AN EASY SALAD FOR TWO, BOTH SPICY AND COOL. THE RANCH-SALSA

DRESSING BALANCES THE FIERY KICK FROM DEEP-FRIED JALAPEÑOS. A REAL TREAT IF

YOU’VE NOT HAD FRIED PICKLES BEFORE.

Chicken Marinade

1 (1.12-ounce) packet ancho chili marinade

1 / 4 cup water

1 / 4 cup canola oil

2 (4-ounce) boneless skinless chicken breasts

1 / 4 cup ranch dressing 1 / 4 cup medium or hot salsa 4 cups mixed greens

1 / 2 small red bell pepper, seeded and diced 1 / 2 small green bell pepper, seeded and diced 1 / 2 small red onion, diced 1 / 2 cup cooked black beans, rinsed and drained 1 / 4 cup frozen corn kernels thawed 1 / 2 cup shredded Monterey Jack cheese 1 cup tortilla strips, flavored or plain

1 / 2 avocado, pitted, shelled, and diced Fried Pickled Peppers

1 1 / 2 cups canola oil

1 / 2 cup all-purpose flour 1 / 2 teaspoon paprika

1 / 2 teaspoon kosher salt 1 1 / 2 teaspoons baking powder 1 / 4 cup cold water

1 / 2 (12-ounce) jar pickled jalapeño slices, drained 1. Do ahead: Whisk together the ingredients for the Chicken Marinade. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Push the air out of the bag and seal it. Refrigerate the chicken at least 4 hours, or overnight.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.