Are you ready to spice up your salad game? Look no further than this Spicy Southwest Salad, a vibrant and zesty dish that will tantalize your taste buds and become a household favorite.
With its easy-to-make spicy ranch dressing and creamy avocado, this salad is not only delicious but also packed with nutrients. Whether you’re prepping a quick lunch or looking for a satisfying dinner option, this salad is sure to impress!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 salads
Calories: 529 kcal
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 (I recommend Chipotle Cholula)
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
Instructions
- Marinate the Chicken:
Begin by preparing the chicken marinade. In a large bowl or a 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 to the marinade and toss until they are fully coated. For the best flavor, refrigerate for at least 8 hours, but you can leave it marinating for up to 24 hours. - Grill the Chicken:
Once marinated, spray a grill pan with cooking spray and heat it over medium heat. Place the chicken breasts on the hot grill pan and cook for about 5-6 minutes on each side. Avoid flipping the chicken back and forth to achieve perfect grill marks. After cooking, set the chicken aside to cool before slicing it into thin strips. - Prepare the Dressing:
While the chicken is cooking, prepare the spicy ranch dressing. In a small bowl, combine the ranch dressing with your choice of hot sauce. Stir until well combined and set aside. - Assemble the Salad:
Now it’s time to bring everything together! In a large serving bowl or individual plates, layer the chopped lettuce, sliced chicken, diced tomatoes, black beans, bell pepper slices, avocado slices, corn, red onion slices, and tortilla strips. Garnish with fresh cilantro and a squeeze of lime juice. - Serve and Enjoy:
Drizzle the spicy ranch dressing over the assembled salad and dive into a world of flavors! This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to a day.
Nutrition Information
Each serving of this Spicy Southwest Salad provides approximately:
- Calories: 529 kcal
- Carbohydrates: 48g
- Protein: 30g
- Fat: 30g
- Sodium: 791mg
- Fiber: 14g
This salad is not only a feast for your taste buds but also a nutritious meal that offers a balanced mix of protein, healthy fats, and fiber-rich carbohydrates. Perfect for those who want to enjoy a hearty meal without compromising on health!
Conclusion
The Spicy Southwest Salad is more than just a salad; it’s an experience! With its bold flavors and satisfying ingredients, it’s sure to become your new go-to dish for any occasion. Whether you’re hosting a summer barbecue or simply looking for a quick weeknight meal, this salad is versatile enough to fit any setting. So grab your ingredients, fire up that grill pan, and get ready to enjoy a fiesta of flavors in every bite!
Print
Spicy Southwest Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 salads 1x
- Category: Main Course, Salad
- Method: Grilled
- Cuisine: American
- Diet: High-Protein
Description
This spicy southwest salad is what dreams are made of! With an easy spicy ranch dressing and avocado, it’ll be your new go-to salad at home!
Ingredients
Chicken Marinade:
- 1 lime, juiced and zested
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 2 tablespoons honey
- 1 tablespoon avocado oil
- 2 chicken breasts
- Spicy Ranch Dressing:
- ½ cup ranch dressing
- 2–3 tablespoons hot sauce of choice (e.g., Chipotle Cholula)
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
Instructions
In a large bowl or zip-lock bag, combine all chicken marinade ingredients. Add chicken breasts and toss to coat. Refrigerate for at least 8 hours or up to 24 hours.
Spray a grill pan with cooking spray and heat over medium. Grill the marinated chicken for 5–6 minutes per side without flipping multiple times. Once cooked, set aside to cool, then slice.
While the chicken is cooking, make the dressing by mixing ranch dressing and hot sauce in a small bowl. Set aside.
Assemble salads with lettuce, sliced grilled chicken, tomatoes, black beans, bell pepper, avocado, corn, red onion, tortilla strips, cilantro, and lime wedges. Drizzle with spicy ranch dressing and serve.
Notes
You can adjust the level of spice in the dressing by using more or less hot sauce depending on your taste preference.
Nutrition
- Serving Size: 1 salad
- Calories: 529 kcal
- Sugar: 10 g
- Sodium: 791 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 14 g
- Protein: 30 g
- Cholesterol: 75 mg
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