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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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.

For a vegetarian option, skip the chicken and add extra beans or roasted veggies like sweet potatoes or zucchini.
If you prefer a lighter option, swap the chicken for grilled shrimp.
Adjust the spice level of the dressing by adding more or less hot sauce.
Top with crumbled queso fresco, cotija, or shredded cheddar for extra creaminess.
For best freshness, assemble the salad just before serving to avoid wilting lettuce.