Spicy Southwest Chicken Salad
A vibrant salad featuring grilled chicken, fresh veggies, and a zesty ranch dressing, perfect for weeknight dinners or gatherings.
Ingredients
For the Marinade
- 1 lime, juiced and zested For acidity and brightness
- 1 tsp garlic powder Adds savory depth
- ½ tsp cumin Provides warm, earthy notes
- 1 tsp chili powder Brings heat and flavor
- ½ tsp salt Enhances the overall taste
- 2 tbsp honey Adds a hint of sweetness
- 1 tbsp avocado oil Keeps chicken moist
- 2 chicken breasts 2 chicken breasts Protein-rich base
For the Salad
- ½ cup ranch dressing Creamy texture
- 2-3 tbsp hot sauce of choice (e.g., Chipotle Cholula) Adds spice and flavor
- 1 head green leaf lettuce, chopped For a light crunch
- 2 tomatoes, diced For juiciness
- 1 can black beans, drained and rinsed Adds protein and fiber
- 1 red bell pepper, sliced 1 red bell pepper, sliced For sweetness and color
- 2 avocados, sliced Offers creaminess
- 1 cup corn Adds sweetness and texture
- ½ red onion, sliced ½ red onion, sliced For sharpness
- ½ cup tortilla strips To add crunch
- Cilantro for garnish Fresh herbiness
- Lime wedges For added flavor
Instructions
Marinate Chicken
- In a large bowl or a gallon-sized zip lock, combine the marinade ingredients: lime juice, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Mix well until everything is combined.
- Add the chicken breasts to the bowl or zip lock and toss them until thoroughly coated. Seal the bag or cover the bowl, then refrigerate for at least 8 hours.
Cook Chicken
- Heat a grill pan over medium heat until hot and spray with cooking spray.
- Place the marinated chicken breasts on the hot grill pan and cook for 5-6 minutes on one side until golden-brown.
- Flip the chicken and cook for an additional 5-6 minutes until the internal temperature reaches 165°F. Let the chicken cool slightly before slicing into thin strips.
Prepare Dressing
- In a small bowl, combine the ranch dressing and hot sauce, stirring until well blended.
Assemble Salad
- In a bowl, place a generous amount of chopped green leaf lettuce. Top with sliced chicken, diced tomatoes, black beans, bell pepper, avocado, corn, and red onion.
- Sprinkle tortilla strips over the top, drizzle with spicy ranch dressing, and garnish with cilantro and lime juice.
Notes
For best results, marinate the chicken for a full 24 hours. Keep ingredients separate until serving to maintain freshness.