Quick Homemade Spicy Southwest Salad
A bold, colorful salad with plenty of heat, creamy avocado, and a quick homemade spicy ranch. It comes together fast and makes a satisfying meal any night of the week.
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Servings: 4
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Ingredients
Chicken Marinade
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1 lime, juiced and zested
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1 tsp garlic powder
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½ tsp cumin
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1 tsp chili powder
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½ tsp salt
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2 tbsp honey
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1 tbsp avocado oil
- 2 chicken breasts
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½ cup ranch dressing
- 2–3 tbsp hot sauce of choice (Chipotle Cholula used here)
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1 head green leaf lettuce, chopped
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2 tomatoes, diced
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1 can black beans, drained and rinsed
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1 red bell pepper, sliced
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2 avocado, sliced
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1 cup corn
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½ red onion, sliced
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½ cup tortilla strips
- Cilantro for garnish and lime wedges
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Marinate the chicken:
Place all marinade ingredients in a large bowl or gallon-sized zip-top bag. Add the chicken breasts, making sure they’re well coated. Refrigerate for at least 8 hours and up to 24 hours. -
Cook the chicken:
Coat a grill pan with cooking spray and warm it over medium heat. When the pan is hot, cook the chicken for 5–6 minutes per side, turning only once to achieve defined grill marks. After cooking, let the chicken cool slightly, then slice it into thin strips. -
Prepare the dressing:
In a small bowl, stir together the ranch dressing and hot sauce until smooth. Set aside. -
Assemble the salads:
Divide the chopped lettuce between plates or bowls. Add the sliced chicken, tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips. Finish with cilantro and a squeeze of lime. Spoon the spicy ranch over the top and serve immediately.