Spicy Southwest Salad Recipe
A vibrant and flavorful Spicy Southwest Salad featuring marinated grilled chicken breast, fresh vegetables, black beans, and a zesty spicy ranch dressing. This salad combines bold Southwest flavors with a refreshing crunch, perfect for a healthy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 8 hours 22 minutes (including marinating)
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Southwest American
- Diet: Gluten Free
Ingredients
Scale
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 (e.g. Chipotle Cholula)
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 for serving
Instructions
- Marinate the Chicken: In a large bowl or gallon-sized zip lock bag, combine lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add the chicken breasts and toss until fully coated in the marinade. Refrigerate for at least 8 hours, up to 24 hours, to infuse the flavors.
- Grill the Chicken: Preheat a grill pan over medium heat and spray lightly with cooking spray. Once hot, place the marinated chicken breasts on the pan. Cook for 5-6 minutes without moving to develop grill marks. Flip the chicken once and cook for another 5-6 minutes until fully cooked through. Remove from heat and let cool before slicing into thin strips.
- Prepare the Spicy Ranch Dressing: In a small bowl, combine ranch dressing with 2-3 tablespoons of your chosen hot sauce (Chipotle Cholula recommended). Stir until well mixed and set aside.
- Assemble the Salad: In individual bowls or a large serving platter, layer chopped green leaf lettuce as the base. Next, arrange the sliced grilled chicken, diced tomatoes, black beans, sliced red bell pepper, avocado slices, corn, and sliced red onion evenly over the lettuce.
- Add Crunch and Garnish: Sprinkle tortilla strips on top for texture, and garnish with fresh cilantro leaves. Serve lime wedges on the side for an optional fresh citrus squeeze.
- Dress and Serve: Drizzle the spicy ranch dressing over the assembled salad just before serving. Toss slightly if desired, then enjoy your vibrant and spicy southwest salad.
Notes
- Marinate the chicken overnight if possible for the best flavor.
- Adjust hot sauce quantity in the dressing to preferred spice level.
- Use fresh lime juice to enhance the bright citrus notes.
- Tortilla strips can be replaced with crunchy nuts or seeds if preferred.
- Leftover grilled chicken can be stored separately and added when assembling the salad.
Keywords: Spicy Southwest Salad, Grilled Chicken Salad, Spicy Ranch Dressing, Healthy Salad, Black Beans, Avocado Salad
Find it online: https://chefmilacook.com/spicy-southwest-salad-recipe/
