Description
This Spicy Southwest Chicken Salad is a vibrant, flavorful meal that’s perfect for a quick lunch or family dinner. Marinated chicken breasts are grilled to juicy perfection and served over a bed of fresh greens, black beans, avocado, and colorful veggies, all topped with a zesty spicy ranch dressing. It’s a delicious fusion of Southwest flavors that’s fast, fresh, and family-approved.
Ingredients
Scale
Marinade & Chicken
- 1 lime, juiced and zested
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 2 tbsp honey
- 1 tbsp avocado oil
- 2 chicken breasts
Dressing
- 1/2 cup ranch dressing
- 2–3 tbsp hot sauce of choice (e.g. Chipotle Cholula)
Salad & Toppings
- 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
- 1/2 red onion, sliced
- 1/2 cup tortilla strips
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add chicken breasts and coat well with the marinade. Refrigerate for at least 8 hours, up to 24 hours, to let the flavors penetrate the meat.
- Grill the Chicken: Spray a grill pan with cooking spray and heat over medium heat. Grill the marinated chicken breasts for 5 to 6 minutes on each side until they are fully cooked and have nice grill marks. Remove from the pan and set aside to cool slightly before slicing into thin strips.
- Prepare the Spicy Ranch Dressing: In a small bowl, thoroughly mix together the ranch dressing and hot sauce until they are fully combined, creating a creamy, spicy dressing.
- Prepare the Salad Ingredients: Chop the lettuce and dice the tomatoes. Drain and rinse the black beans. Slice the avocado, red bell pepper, and red onion. Keep all ingredients ready to assemble.
- Assemble the Salads: On each plate or bowl, layer a bed of chopped lettuce. Top with sliced grilled chicken, diced tomatoes, black beans, sliced bell pepper, avocado slices, corn, red onion slices, and tortilla strips for crunch.
- Garnish and Serve: Garnish the salad with fresh cilantro leaves and lime wedges for an extra burst of flavor. Drizzle each salad liberally with the prepared spicy ranch dressing just before serving. Enjoy your fresh and zesty Southwest salad!
Notes
- Marinating the chicken overnight enhances the flavor significantly.
- If you don’t have a grill pan, you can cook the chicken on a regular skillet or outdoor grill.
- Adjust the amount of hot sauce in the dressing to your spice preference.
- For a gluten-free option, ensure tortilla strips are made from corn or gluten-free ingredients.
- This salad can be served chilled or at room temperature.
