Oregano’s Pablo Picasso Salad

Quick Info

Prep: 20m | Cook: 10m | Servings: 4-6 (Meal Sized)

🛒 Ingredients

Spicy Chipotle Ranch Dressing:

• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk (or whole milk + splash of vinegar)
• 1/2 cup fire-roasted salsa
• 1/4 cup ketchup
• 2 cloves garlic
• 1–2 tbsp canned chipotle peppers in adobo sauce (use 1 tbsp for mild/medium, 2 tbsp for spicy)
• 4 tsp ground cumin
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped green onions
• 1/4 cup fresh cilantro

Salad Base & Mix-Ins:

• Romaine lettuce, washed and chopped
• Cooked chicken (shredded rotisserie or grilled chicken breast tossed in fajita seasoning)
• 1 bell pepper & 1/2 yellow onion, sliced and caramelized in butter/oil with fajita seasoning
• Pinto beans, rinsed and drained
• Cherry tomatoes, diced
• Fresh avocado, diced
• Cotija cheese, Mexican blend, or Monterey Jack, shredded
• Extra fresh cilantro, chopped
• Tortilla chips or crunchy tortilla strips (lightly crushed)

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🍳 Equipment

• High-speed blender or food processor
• Skillet (for sautéing fajita veggies)
• Large salad serving bowl
• Tongs

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📋 Instructions

1. Make the Dressing: Add mayo, sour cream, buttermilk, fire-roasted salsa, ketchup, garlic, chipotle in adobo, cumin, sugar, salt, and pepper to a blender. Blend until completely smooth. Add green onions and cilantro; pulse 3–4 times just to incorporate. Refrigerate until ready to serve.
2. Caramelize Veggies: In a skillet over medium heat, sauté sliced onions and bell peppers in butter or coconut oil with fajita seasoning until tender and slightly charred.
3. Assemble: In a large bowl, toss chopped Romaine lettuce with desired amount of dressing.
4. Add seasoned chicken, caramelized peppers and onions, pinto beans, diced tomatoes, avocado, cilantro, and shredded cheese. Toss gently.
5. Top with a sprinkle of reserved toppings and crushed tortilla strips right before serving.

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💡 Notes & Variations

• Dressing Storage: Dressing keeps fresh in an airtight jar in the fridge for over a week and freezes well.
• Adjust chipotle peppers carefully; 2 full tablespoons yields significant heat.