Introduction

This Spicy Southwest Salad is a fresh, zesty dish perfect for warm days or anytime you want a flavorful meal. Featuring marinated grilled chicken and a spicy ranch dressing, it’s packed with vibrant veggies and bold flavors.

A white bowl filled with a colorful layered salad starting with a base of green lettuce leaves. On top, there are several layers arranged side by side: diced red tomatoes, grilled chicken slices with grill marks in the center, black beans next to bright yellow corn, and thin crispy tortilla strips in the middle right. Half a sliced green avocado is placed near the top right, next to rings of purple onion and red bell pepper slices. A light creamy dressing is drizzled over all the ingredients, and a small wedge of lime is on the left edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chicken Marinade:

1 lime, juiced and zested
1 tsp garlic powder
½ tsp cumin
1 tsp chili powder
½ tsp salt
2 tbsp honey
1 tbsp avocado oil
2 chicken breasts

Spicy Ranch Dressing:

½ cup ranch dressing
2-3 tbsp hot sauce of choice (Chipotle Cholula recommended)

For the Salad:

1 head green leaf lettuce, chopped
2 tomatoes, diced
1 can black beans, drained and rinsed
1 red bell pepper, sliced
2 avocados, sliced
1 cup corn
½ red onion, sliced
½ cup tortilla strips
Cilantro for garnish
Lime wedges

Instructions

Step 1: In a large bowl or gallon-sized zip lock bag, combine the lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil to make the chicken marinade. Add the chicken breasts and toss to coat thoroughly. Refrigerate for at least 8 hours, up to 24 hours.
Step 2: Preheat a grill pan over medium heat and lightly spray with cooking spray. Place the marinated chicken breasts on the pan and cook without moving for 5-6 minutes to develop grill marks. Flip once and cook the other side for another 5-6 minutes or until fully cooked. Remove and allow to cool before slicing into thin strips.
Step 3: While the chicken cooks, prepare the dressing by stirring ranch dressing and hot sauce together in a small bowl. Adjust amount of hot sauce to your preferred spice level.
Step 4: To assemble the salad, arrange chopped lettuce as the base. Top with sliced chicken, diced tomatoes, black beans, bell pepper slices, avocado, corn, red onion, and tortilla strips. Garnish with cilantro and squeeze lime wedges over the top.
Step 5: Drizzle the spicy ranch dressing over the salad just before serving and enjoy immediately.

Tips & Variations

For extra smoky flavor, grill the chicken outdoors on a charcoal or gas grill instead of a grill pan.
Substitute black beans with pinto or kidney beans if preferred.
Add a handful of shredded cheddar or pepper jack cheese for a creamy twist.
Use Greek yogurt mixed with ranch seasoning as a lighter alternative to ranch dressing.
For a vegetarian version, omit chicken and add grilled tofu or more beans.

Storage

Store leftover salad ingredients separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a sealed jar or small container. Reheat chicken gently in a microwave or skillet before adding to the salad. Assemble just before serving to maintain freshness and crispness.

How to Serve

The image shows a white bowl filled with layered salad ingredients arranged around grilled chicken breast in the center. Starting from the bottom left, there is a layer of yellow corn kernels, followed by a layer of black beans. Next to the beans is grilled chicken with visible char marks, topped with a light drizzle of creamy sauce. Above the chicken is a sliced half avocado with the same sauce drizzled on top. To the right of the avocado, there are thin crispy tortilla strips and some purple onion slices. Below the onions, there are bright red bell pepper rings on a bed of green leafy lettuce. On the left side of the bowl, diced red tomatoes sit beside two lime slices resting on the edge of the bowl. A woman's hand is holding a fork, taking a piece of grilled chicken from the bottom right part of the bowl. The bowl is placed on a white marbled surface with two lime slices beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the salad ahead of time?

Yes, but keep the dressing and tortilla strips separate until serving to prevent sogginess. Prepare the chicken and vegetables in advance for quick assembly.

What type of hot sauce works best?

Chipotle Cholula adds a smoky, moderate heat, but you can use any hot sauce you prefer—adjust the quantity based on your spice tolerance.