Spicy Southwest Salad with Grilled Chicken and Hot Sauce Ranch Dressing Recipe
Introduction
This Spicy Southwest Salad is a vibrant and flavorful dish perfect for any meal. With tender grilled chicken, creamy avocado, and a zesty spicy ranch dressing, it’s sure to become a favorite go-to salad at home.
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
Instructions
- Step 1: In a large bowl or gallon-sized zip lock bag, combine all the chicken marinade ingredients: lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add the chicken breasts and toss until fully coated. Refrigerate for at least 8 hours, or up to 24 hours for best flavor.
- Step 2: Preheat a grill pan over medium heat and spray with cooking spray. Place the marinated chicken breasts on the hot grill pan and cook for 5-6 minutes on one side without flipping back and forth to get nice grill marks. Flip once and cook another 5-6 minutes until fully cooked. Remove and let cool, then slice into thin strips.
- Step 3: While the chicken cooks, prepare the spicy ranch dressing by mixing ranch dressing with 2-3 tablespoons of your preferred hot sauce in a small bowl. Stir well and set aside.
- Step 4: To assemble the salad, layer chopped lettuce, sliced chicken, diced tomatoes, black beans, sliced red bell pepper, sliced avocado, corn, sliced red onion, and tortilla strips. Garnish with fresh cilantro and lime wedges.
- Step 5: Drizzle the spicy ranch dressing over the salad just before serving and enjoy!
Tips & Variations
- For a vegetarian version, omit the chicken and add grilled tofu or roasted sweet potatoes instead.
- Use your favorite hot sauce to adjust the spice level of the dressing to your preference.
- To save time, marinate the chicken the night before and cook just before serving.
- Adding some shredded cheese or a squeeze of fresh lime juice right before eating can brighten the flavors even more.
Storage
Store leftover salad components separately in airtight containers for up to 3 days in the refrigerator. Keep the dressing refrigerated as well. When ready to serve, reassemble and drizzle with dressing. For best texture, avoid storing avocado sliced in advance to prevent browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can marinate the chicken and prepare the dressing a day ahead. Keep the salad ingredients separate and assemble just before serving to keep everything fresh.
What can I use if I don’t have a grill pan?
You can cook the chicken on a regular skillet or bake it in the oven at 400°F (200°C) for about 20 minutes or until fully cooked.
Print
Spicy Southwest Salad with Grilled Chicken and Hot Sauce Ranch Dressing Recipe
- Total Time: 20 minutes
- Yield: 4 salads 1x
Description
This Spicy Southwest Salad is a vibrant and flavorful dish perfect for a quick, satisfying meal. Featuring marinated grilled chicken, fresh vegetables, creamy avocado, and a zesty spicy ranch dressing, it’s a delicious blend of textures and tastes that will quickly become your go-to salad.
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)
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 chicken breasts and toss until well coated. Refrigerate for at least 8 hours or up to 24 hours to allow flavors to penetrate.
- Grill the Chicken: Preheat a grill pan over medium heat and lightly spray with cooking spray to prevent sticking. Place the marinated chicken breasts on the grill pan and cook for 5-6 minutes without moving them to get grill marks. Flip once and cook for an additional 5-6 minutes until cooked through. Remove and set aside to cool slightly, then slice thinly.
- Prepare the Spicy Ranch Dressing: In a small bowl, mix the ranch dressing with your choice of hot sauce (2-3 tablespoons) until fully combined. Set aside.
- Assemble the Salad: On a plate or in a bowl, layer chopped green leaf lettuce, sliced chicken, diced tomatoes, black beans, sliced red bell pepper, sliced avocado, corn, and sliced red onion. Top with tortilla strips and garnish with fresh cilantro. Serve with lime wedges and drizzle with the prepared spicy ranch dressing before eating.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken breasts with chicken thighs if preferred.
- Adjust the amount of hot sauce in the dressing to your preferred spice level.
- Use fresh lime juice for the best taste in both the marinade and as a finishing drizzle.
- This salad can be served as a main course or a hearty side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
Keywords: spicy southwest salad, grilled chicken salad, healthy salad, spicy ranch dressing, avocado salad, black bean salad, easy summer salad
