Name: Spicy Southwest Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southwest
Ingredients: 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; ½ cup ranch dressing; 2-3 tbsp hot sauce of choice (Chipotle Cholula recommended); 1 head green leaf lettuce chopped; 2 tomatoes diced; 1 can black beans drained and rinsed; 1 red bell pepper sliced; 2 avocado sliced; 1 cup corn; ½ red onion sliced; ½ cup tortilla strips; cilantro for garnish; lime wedges

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Why You’ll Love This Recipe

This spicy southwest salad hits all the right notes: it’s fresh, vibrant, and full of bold flavors. The chicken is marinated in a tangy lime and spice blend, adding a perfect balance to the creamy avocado and spicy ranch dressing. Every bite offers a mix of textures—crunchy tortilla strips, sweet corn, tender chicken, and a variety of crisp veggies. Plus, it’s easy to customize and can be prepared in just 20 minutes. It’s perfect for those looking for a nutritious and filling meal with a bit of a kick!

Spicy Southwest Salad

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 avocado sliced
1 cup corn
½ red onion sliced
½ cup tortilla strips
cilantro for garnish and lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl or gallon-sized zip lock, combine all the chicken marinade ingredients. Add the chicken breasts and toss to coat evenly in the marinade. Refrigerate for at least 8 hours, or up to 24 hours for maximum flavor.
Spray a grill pan with cooking spray and heat on medium-high. Once the pan is hot, add the chicken breasts. Cook for 5-6 minutes on each side, ensuring the chicken has grill marks and is cooked through. Avoid flipping the chicken back and forth to achieve perfect grill marks.
Once the chicken is cooked, set aside to cool. Once cooled, slice into thin strips.
While the chicken is cooking, prepare the spicy ranch dressing by mixing the ranch dressing with the hot sauce in a small bowl. Stir until well combined. Set aside.
To assemble the salad, arrange the lettuce, tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips in bowls. Top with sliced chicken, cilantro, and a squeeze of lime juice.
Drizzle the spicy ranch dressing over the salad and serve immediately.

Servings and Timing

Servings: 4 salads
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Vegetarian Option: Skip the chicken and add extra beans or roasted veggies like sweet potatoes or zucchini for a satisfying meatless version of this salad.
Grilled Shrimp: Swap the chicken for grilled shrimp for a lighter, seafood twist.
Spicy Level: Adjust the heat of the spicy ranch dressing by using a milder or hotter hot sauce, depending on your preference.
Add Cheese: Top with crumbled queso fresco, cotija, or shredded cheddar cheese for an extra creamy texture.

Storage/Reheating

This salad is best enjoyed fresh, but if you need to store leftovers, keep the components separate:

Chicken: Store the cooked chicken in an airtight container in the fridge for up to 3 days.
Dressing: Store the spicy ranch dressing in a sealed container in the fridge for up to 1 week.
Salad Components: Keep the veggies and lettuce in separate containers to avoid wilting. They can be stored in the fridge for 1-2 days.
Reheating: To reheat the chicken, warm it in a pan over medium heat for a few minutes or in the microwave for 30 seconds to 1 minute, depending on the portion size.

FAQs

1. Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with grilled shrimp, steak, or even tofu for a vegetarian option.

2. How spicy is the ranch dressing?

The spice level depends on the hot sauce you use. You can control the heat by adjusting the amount of hot sauce in the dressing.

3. Can I prepare the salad in advance?

You can prepare the salad components in advance, but it’s best to assemble it just before serving to keep the lettuce fresh.

4. How long can I store leftovers?

If stored properly, the leftovers can last up to 3 days, but the salad will lose some of its freshness as it sits.

5. Can I make the spicy ranch dressing without hot sauce?

Yes, you can make a milder version by skipping the hot sauce or using a very mild sauce like Sriracha or buffalo sauce.

6. Can I use a different type of lettuce?

Absolutely! You can swap the green leaf lettuce with romaine or spinach for a different texture.

7. Is this salad gluten-free?

Yes, the salad itself is gluten-free. Just make sure to use gluten-free tortilla strips.

8. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn, but be sure to thaw it and drain it well before adding it to the salad.

9. How do I add more crunch to the salad?

In addition to the tortilla strips, you can add toasted nuts like almonds or pepitas for extra crunch.

10. Can I use regular ranch dressing instead of spicy ranch?

Yes, you can use regular ranch dressing if you prefer a milder flavor, though it will lack the spicy kick.

Conclusion

This spicy southwest salad is a must-try recipe for anyone who loves a combination of fresh ingredients with a bit of heat. With its zesty chicken, creamy avocado, and spicy ranch dressing, it’s a flavorful, filling, and easy-to-make salad that’s perfect for any meal. Whether you’re looking for a quick dinner or a salad that can be prepped for the week ahead, this recipe has got you covered!