Spicy Southwest Salad with Grilled Chicken and Creamy Ranch Dressing Recipe
Introduction
This Spicy Southwest Salad is bursting with bold flavors and fresh ingredients. Featuring tender marinated chicken, creamy avocado, and a zesty spicy ranch dressing, it makes a satisfying and colorful meal perfect for any day of the week.
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, lime wedges
Instructions
- Step 1: In a large bowl or gallon-sized zip lock bag, combine the 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, or up to 24 hours for more flavor.
- Step 2: Heat a grill pan over medium heat and spray it with cooking spray. Once hot, place the chicken breasts on the pan and cook for 5-6 minutes without moving them to get grill marks. Flip and cook for another 5-6 minutes until fully cooked. Remove and let cool before slicing into thin strips.
- Step 3: While the chicken cooks, prepare the spicy ranch dressing by mixing the ranch dressing with your chosen hot sauce in a small bowl. Stir well and set aside.
- Step 4: Assemble the salad by layering chopped lettuce, sliced chicken, diced tomatoes, black beans, sliced red bell pepper, avocado slices, corn, red onion, and tortilla strips. Garnish with fresh cilantro and lime wedges.
- Step 5: Drizzle the spicy ranch dressing over the assembled salad just before serving and enjoy!
Tips & Variations
- For extra smoky flavor, use smoked paprika instead of chili powder in the marinade.
- Substitute chicken breasts with grilled shrimp or tofu for a different protein option.
- If you prefer less heat, reduce the hot sauce in the dressing or omit it entirely and add a squeeze of fresh lime for brightness.
- Add some shredded cheese like cheddar or cotija for creaminess and added texture.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the spicy ranch dressing chilled and add just before serving to prevent the salad from becoming soggy. Reheat the chicken gently or enjoy cold in the salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegetarian?
Yes! Simply omit the chicken and consider adding grilled vegetables, beans, or a plant-based protein like tofu or tempeh to keep it hearty.
How spicy is the dressing, and can I adjust it?
The dressing has a pleasant kick from the hot sauce, which you can customize to your taste. Use less hot sauce for a milder flavor or swap with a hotter variety to increase the heat.
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Spicy Southwest Salad with Grilled Chicken and Creamy Ranch Dressing Recipe
- Total Time: 20 minutes
- Yield: 4 salads 1x
Description
This Spicy Southwest Salad is a vibrant and flavorful dish featuring grilled marinated chicken, fresh vegetables, creamy avocado, and a zesty spicy ranch dressing. Perfect for a healthy main course, it combines the bold flavors of southwest spices with refreshing ingredients for a satisfying and nutritious meal.
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 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 or seal to ensure they are well coated with the marinade. Refrigerate for at least 8 hours, or up to 24 hours for maximum flavor.
- Grill the Chicken: Preheat a grill pan over medium heat and spray with cooking spray. Once hot, place the chicken breasts on the pan and cook for 5-6 minutes without moving to achieve grill marks. Flip the chicken once and cook the other side for another 5-6 minutes until cooked through. Remove from heat and let rest before slicing into thin strips.
- Prepare Spicy Ranch Dressing: In a small bowl, combine ranch dressing with 2 to 3 tablespoons of your favorite hot sauce (Chipotle Cholula is suggested). Stir well until smooth and set aside.
- Assemble the Salad: In serving bowls or plates, layer the chopped green leaf lettuce, sliced grilled chicken, diced tomatoes, black beans, sliced red bell pepper, sliced avocado, corn, sliced red onion, and tortilla strips. Garnish with fresh cilantro and a squeeze of lime juice. Drizzle with the prepared spicy ranch dressing and serve immediately.
Notes
- Marinate the chicken overnight for the best flavor and tenderness.
- Use a grill pan or an outdoor grill for authentic grill marks and smoky flavor.
- Adjust the hot sauce in the dressing according to your spice preference.
- For a vegetarian option, omit chicken and add more beans or grilled vegetables.
- Serve with extra lime wedges for added zest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
Keywords: spicy southwest salad, grilled chicken salad, southwest salad with avocado, spicy ranch dressing salad, healthy american salad, summer salad recipe
