Description

This Smokey Ranch Chicken & Cherry Tomato Salad is a vibrant and satisfying dish featuring juicy, spice-coated chicken tenderloins, charred sweetcorn, fresh snacking tomatoes, mixed salad leaves tossed in a creamy ranch dressing, and topped with golden cheesy croutons and fresh dill. Perfect for a flavorful and easy meal in under an hour.

Ingredients

Scale

For the Cheesy Croutons

1 Bake-At-Home Ciabatta
1 packet Cheddar Cheese (approx. 100g)
Drizzle of olive oil
Salt and pepper, to taste

For the Chicken and Corn

330 g Chicken Tenderloins
1 tin Sweetcorn (approx. 285g drained weight)
1 sachet All-American Spice Blend (approx. 15g)
Drizzle of olive oil
Salt and pepper, to taste

For the Salad

1 packet Snacking Tomatoes (approx. 250g)
1 packet Mixed Salad Leaves (approx. 100g)
1 packet Ranch Dressing (approx. 60-70ml)
1 packet Dill, chopped (approx. 10g)

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Instructions

Prepare the Croutons: Preheat your oven to 220°C (200°C fan-forced). Cut or tear the bake-at-home ciabatta into bite-sized chunks and place them on a lined oven tray. Drizzle olive oil over the bread pieces, season with salt and pepper, then sprinkle the cheddar cheese evenly on top. Toss gently to coat the bread with cheese and oil. Bake for 5-7 minutes until golden and the cheese has melted.
Season and Char Sweetcorn: Drain the sweetcorn and place it in a medium bowl. Add the All-American spice blend along with a drizzle of olive oil and a pinch of salt and pepper, mixing to coat the sweetcorn. Heat a large frying pan over high heat, then add the seasoned corn kernels. Cook for 4-5 minutes until lightly browned and charred, stirring occasionally. If the kernels start popping out, cover the pan with a lid. Once done, transfer the corn to a separate bowl.
Cook the Chicken: Return the frying pan to medium-high heat with a drizzle of olive oil. Add the chicken tenderloins coated with the spice blend. Cook for 3-4 minutes on each side until browned and cooked through, ensuring there is no pink inside. While the chicken cooks, halve the snacking tomatoes.
Assemble the Salad: To the bowl with charred corn, add the halved tomatoes, mixed salad leaves, crispy cheesy croutons, and ranch dressing. Season to taste with salt and pepper, then toss everything gently to combine well.
Serve: Divide the ranch salad between two bowls. Top each with the cooked chicken tenderloins, sprinkle with chopped dill, and enjoy your vibrant and delicious Smokey Ranch Chicken & Cherry Tomato Salad.

Notes

You can adjust the All-American spice blend to your preferred spice level.
Covering the pan while cooking the sweetcorn helps prevent kernels from popping out.
For extra crispiness, you can toast the ciabatta chunks a bit longer before adding cheese.
This dish pairs well with a light white wine or iced tea for a refreshing meal.
Leftover chicken can be stored in the fridge and used in wraps or sandwiches the next day.