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Spicy Southwest Chicken Salad Recipe

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4 from 3 reviews

This Spicy Southwest Salad is a vibrant, flavorful side dish featuring marinated grilled chicken, fresh vegetables, and a zesty spicy ranch dressing. Perfect for a light meal or a colorful picnic addition, this salad combines the smoky heat of chipotle hot sauce with crisp corn, creamy avocado, and crunchy tortilla strips for a satisfying crunch and bold southwestern flair.

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 for serving

Instructions

  1. Marinate the Chicken: In a large bowl or gallon-sized zip lock bag, combine the lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add the chicken breasts and toss until fully coated in the marinade. Refrigerate for at least 8 hours, or up to 24 hours for more flavor infusion.
  2. Grill the Chicken: Preheat a grill pan over medium heat and spray it lightly with cooking spray to prevent sticking. Place the marinated chicken breasts on the hot pan and cook undisturbed for 5-6 minutes to achieve grill marks. Flip the chicken once and grill the other side for another 5-6 minutes, ensuring it is fully cooked through. Remove from heat and let cool, then slice into thin strips.
  3. Make the Spicy Ranch Dressing: In a small bowl, combine the ranch dressing with 2-3 tablespoons of your preferred hot sauce, such as Chipotle Cholula. Stir thoroughly until the dressing is smooth and spicy. Set aside.
  4. Assemble the Salad: In individual serving bowls or a large salad plate, layer the chopped green leaf lettuce. Top with sliced grilled chicken, diced tomatoes, black beans, sliced red bell pepper, avocado slices, corn, sliced red onion, and tortilla strips.
  5. Garnish and Serve: Sprinkle fresh cilantro over the salad and add lime wedges on the side. Drizzle with the spicy ranch dressing just before serving to maintain freshness and add a creamy, spicy finish. Enjoy immediately!

Notes

  • Marinating the chicken overnight enhances flavor and tenderness.
  • You can substitute grilled chicken with cooked shrimp or tofu for a variation.
  • For a dairy-free dressing alternative, use a vegan ranch or make a homemade avocado-based dressing.
  • Add extra veggies like corn salad mix or jalapeños for more heat and texture.
  • Leftover salad can be stored separately from the dressing and assembled fresh to prevent sogginess.

Find it online: https://recipefeastful.com/spicy-southwest-chicken-salad-recipe/