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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Add chicken breasts, coat well, and refrigerate for 8–24 hours.
- Heat a grill pan over medium heat, spray with cooking spray, and cook chicken for 5–6 minutes per side. Let rest before slicing.
- Mix ranch dressing and hot sauce to make the spicy ranch dressing.
- Assemble salad with lettuce, sliced chicken, tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips.
- Drizzle with dressing, garnish with cilantro and lime wedges, and serve.
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.
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