This classic Red Robin dish, the Ensenada Chicken Platter, features spicy, juicy chicken breasts coated with a homemade spice blend and a simple southwest salad for a quick and healthy dinner.
This dish is one of my favorites that Red Robin does. My mom always orders it, and I thought it would be great to learn how to make it at home.
Josie's has several different bagged salad options and this Southwest one pairs perfectly with the spiced chicken. It is almost exactly the same as what Red Robin serves. It features a delicious cilantro dressing right in the bag, but if you want to be more true to form of the Red Robin dish, try something like jalapeno ranch or spicy ranch. This will be closer to the restaurant's "baja ranch."
To serve, plate it with some salad, chicken breasts, salad dressing, salsa, and a wedge of fresh lime.
This spice blend works perfectly to coat the chicken, and depending on how many chicken breasts you make, you may have extra. Don't throw it out! It's a great mexican-style spice blend that would be great for tacos and fajitas. I used it in a classic chili recipe and it was wonderful!
I’m very glad to be bringing you this post featuring Josie’s Organics Products. I was compensated for my time, but all opinions are 100% my own.
- 2 teaspoon salt
- 3 tbs. chili powder
- 2 tbs. cumin
- 2 tbs. paprika
- 1 tbs. onion powder
- 1 tbs. garlic powder
- 1 tbs. oregano
- 4 thin cut chicken breasts
- 1 tbs. olive oil
- Ranch, lime wedges, salsa (for serving)
- Josie's Organics Southwest Salad Mix
Combine all spices in a bowl and mix well.
Coat 4 thin cut chicken breasts liberally in spice mix.
In a large frying pan, heat olive oil on medium heat. Pan fry chicken until cooked through, about 4-5 minutes per side.
Serve with Josie's Southwest Salad, salsa, ranch, and lime wedges.
Store any remaining in an airtight container.