Description
This spicy southwest salad is packed with bold flavors, juicy marinated chicken, fresh veggies, and a zesty homemade spicy ranch dressing.
Ingredients
- Chicken Marinade
- 1 lime, juiced and zested
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 2 tbsp honey
- 1 tbsp avocado oil
- 2 chicken breasts
- Spicy Ranch Dressing
- 1/2 cup ranch dressing
- 2–3 tbsp hot sauce (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
- 1/2 red onion, sliced
- 1/2 cup tortilla strips
- Cilantro for garnish
- Lime wedges
Instructions
1. In a large bowl or gallon-sized zip bag, combine all chicken marinade ingredients. Add chicken and coat well. Refrigerate for at least 8 hours or up to 24 hours.
2. Heat a grill pan over medium heat and spray with cooking spray. Cook chicken breasts for 5-6 minutes per side without flipping repeatedly until fully cooked. Remove and let cool, then slice into strips.
3. In a small bowl, mix ranch dressing with hot sauce until well combined. Set aside.
4. Assemble salads by layering lettuce, sliced chicken, tomatoes, black beans, bell pepper, avocado, corn, and red onion.
5. Top with tortilla strips, cilantro, and a squeeze of lime juice. Drizzle with spicy ranch dressing before serving.
Notes
For best flavor, marinate the chicken overnight.
Adjust hot sauce level to control spice.
Grilled or rotisserie chicken can be used as a shortcut.
Serve immediately after assembling to keep ingredients fresh and crisp.
Nutrition
- Serving Size: 1 salad
- Calories: 529 kcal
- Sodium: 791 mg
- Fat: 30 g
- Carbohydrates: 48 g
- Fiber: 14 g
- Protein: 30 g