Spicy Southwest Salad

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This Spicy Southwest Salad is a delightful and colorful dish that brings a burst of flavors to your table. It’s perfect for a quick lunch or a refreshing dinner. With its mix of fresh ingredients and zesty dressing, it’s sure to be a hit with family and friends. Let’s dive into why you should make this salad and how to prepare it.

Why Make This Recipe

This salad is not just easy to make; it’s also healthy and full of tasty ingredients. You can enjoy a variety of textures and flavors, from the crunchy veggies to the spicy chicken. It’s great for busy weeknights or as a vibrant side dish for your weekend gatherings. Plus, you can customize it to suit your taste!

Spicy Southwest Salad

• Author: Alora chef
• Prep Time: 15 mins (plus marinating time)
• Cook Time: 12 mins
• Total Time: 27 mins (excluding marinating)
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Southwest
• Diet: Gluten Free

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Description

A vibrant and flavorful Spicy Southwest Salad featuring marinated grilled chicken, fresh vegetables, black beans, avocado, and a zesty spicy ranch dressing. Perfect for a healthy and satisfying meal.

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Ingredients

Scale 1x2x3x

• 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 (e.g., Chipotle Cholula)
• 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)

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Instructions

1. In a large bowl or zip-lock bag, mix lime juice, zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil to create the marinade.
2. Add chicken breasts, coat well, and refrigerate for 8–24 hours.
3. Heat a grill pan over medium heat, spray with cooking spray, and cook chicken for 5–6 minutes per side. Let rest before slicing.
4. Mix ranch dressing and hot sauce to make the spicy ranch dressing.
5. Assemble salad with lettuce, sliced chicken, tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips.
6. Drizzle with dressing, garnish with cilantro and lime wedges, and serve.

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Notes

• For crispier tortilla strips, add them just before serving.
• Substitute chicken with grilled tofu or chickpeas for a vegetarian option.
• Adjust hot sauce to taste for milder or spicier flavor.
• Store leftovers (without dressing) in an airtight container for 1–2 days.

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Nutrition

• Serving Size: 1/4 of salad
• Calories: 450
• Sugar: 12g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 28g
• Cholesterol: 70mg

Keywords: spicy southwest salad, healthy salad, grilled chicken salad, easy lunch recipe

How to Make Spicy Southwest Salad

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 (I used Chipotle Cholula)
• 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 and lime wedges

Directions:

1. In a large bowl or a gallon-sized zip lock bag, mix together the marinade ingredients: lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add the chicken breasts and make sure they are well-coated. Put the chicken in the refrigerator for at least 8 hours or up to 24 hours for the best flavor.

2. Spray a grill pan with cooking spray and heat it over medium heat. Once hot, add the marinated chicken breasts. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes. Avoid flipping the chicken back and forth to get nice grill marks! Once cooked, let it cool for a bit before slicing it into thin strips.

3. While the chicken is cooking, prepare the southwest ranch dressing. In a small bowl, combine the ranch dressing and your chosen hot sauce. Stir until mixed and set it aside.

4. Now it’s time to build your salad! In a bowl, layer the chopped lettuce, sliced chicken, diced tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips. Drizzle the spicy ranch dressing on top. Toss gently or keep everything layered for a beautiful presentation. Enjoy!

How to Serve Spicy Southwest Salad

Serve this salad fresh, garnished with cilantro and lime wedges on the side for extra zing. It makes a great main dish or a side to grilled meats.

How to Store Spicy Southwest Salad

If you have leftovers, store them in an airtight container in the fridge. The chicken and veggies will keep well for 1-2 days. Just be aware that the tortilla strips may get soggy, so add them fresh when serving.

Tips to Make Spicy Southwest Salad

• Marinate the chicken ahead of time to enhance the flavor.
• Feel free to add any extra veggies you like, such as corn or zucchini.
• Adjust the hot sauce to your spice preference, or omit it completely for a milder salad.

Variation

You can turn this salad into a vegetarian option by replacing the chicken with grilled tofu or chickpeas. It’s just as delicious and filling!

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients ahead of time, but wait to add the dressing until just before serving for maximum freshness.

2. What can I use instead of ranch dressing?
You can use any dressing you like, such as vinaigrette or a creamy avocado dressing for a different flavor.

3. Is this salad gluten-free?
Yes, it is gluten-free! Just ensure that the hot sauce and tortilla strips you use are gluten-free as well.

Enjoy making your Spicy Southwest Salad! It’s easy, fun to assemble, and packed with flavor!