Spicy Southwest Salad

Why You’ll Love This Recipe

• Flavorful Marinated Chicken: The chicken is marinated in a sweet and tangy blend, then grilled to juicy perfection, adding a savory depth to the salad.

• Fresh and Vibrant Ingredients: A mix of crisp greens, black beans, corn, cherry tomatoes, red onion, avocado, and tortilla strips provides a variety of textures and flavors.

• Homemade Spicy Ranch Dressing: A creamy dressing with a kick enhances the overall taste, tying all the components together beautifully.

• Nutritious and Satisfying: Packed with protein, healthy fats, and fiber, this salad is both filling and nourishing.

Ingredients

• For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

• For the Salad:

  • 6 cups mixed baby lettuces or your preferred salad greens
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • 1 avocado, sliced
  • ½ cup tortilla strips

• For the Spicy Ranch Dressing:

  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon finely chopped fresh cilantro
  • 1-2 teaspoons hot sauce (adjust to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken:

   • In a bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
   • Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

2. Prepare the Spicy Ranch Dressing:

   • In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, lime juice, cilantro, hot sauce, garlic powder, onion powder, salt, and pepper. Mix until smooth. Refrigerate until ready to use.

3. Grill the Chicken:

   • Preheat your grill or grill pan over medium-high heat.
   • Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink in the center.
   • Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

4. Assemble the Salad:

   • In a large salad bowl, combine the mixed greens, black beans, corn, cherry tomatoes, red onion, and avocado.
   • Top the salad with the sliced grilled chicken and tortilla strips.

5. Serve:

   • Drizzle the spicy ranch dressing over the salad just before serving, or serve it on the side. Enjoy immediately.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: About 15 minutes (excluding marination time).

• Cooking Time: Approximately 15 minutes.

• Total Time: Around 30 minutes, plus marination time.

Variations

• Protein Options: Substitute the chicken with grilled shrimp, steak, or tofu for different protein choices.

• Vegetarian Version: Omit the meat and add extra beans or grilled vegetables like zucchini and bell peppers.

• Dressing Alternatives: Use a cilantro-lime vinaigrette or a chipotle dressing for a different flavor profile.

• Add Cheese: Sprinkle crumbled queso fresco, feta, or shredded cheddar cheese over the salad for added richness.

Storage/Reheating

• Storage: Store the salad components separately in airtight containers in the refrigerator for up to 3 days.

• Reheating: If using grilled chicken, reheat the chicken strips in the microwave or on the stovetop until warmed through before adding to the salad.

• Dressing Storage: Keep the spicy ranch dressing in a sealed container in the refrigerator for up to 1 week. Stir well before using.

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Spicy Southwest Salad

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• Author: Ava
• Total Time: 30 minutes
• Yield: 4 Servings
• Diet: Gluten Free

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Description

Experience bold flavors with this Spicy Southwest Salad, featuring marinated grilled chicken, fresh vegetables, and a creamy homemade spicy ranch dressing. This protein-packed, nutrient-rich salad is bursting with textures and flavors, making it a perfect wholesome meal for lunch or dinner!

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Ingredients

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Salt and black pepper to taste

For the Salad:

• 6 cups mixed baby lettuce (or preferred greens)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 1 avocado, sliced
• ½ cup tortilla strips

For the Spicy Ranch Dressing:

• ½ cup plain Greek yogurt or sour cream
• ¼ cup mayonnaise
• 2 tbsp lime juice
• 1 tbsp finely chopped fresh cilantro
• 1-2 teaspoon hot sauce (adjust to taste)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste

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Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together olive oil, lime juice, honey, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
   • Place chicken in a resealable bag or shallow dish, pour the marinade over, and refrigerate for 30 minutes to 2 hours.

2. Prepare the Spicy Ranch Dressing:

   • In a small bowl, mix Greek yogurt (or sour cream), mayonnaise, lime juice, cilantro, hot sauce, garlic powder, onion powder, salt, and pepper.
   • Refrigerate until ready to serve.

3. Grill the Chicken:

   • Preheat grill or grill pan over medium-high heat.
   • Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).
   • Let rest for 5 minutes, then slice into strips.

4. Assemble the Salad:

   • In a large bowl, combine greens, black beans, corn, cherry tomatoes, red onion, and avocado.
   • Top with grilled chicken and tortilla strips.

5. Serve:

   • Drizzle with spicy ranch dressing or serve on the side. Enjoy immediately!

Notes

• Make it Vegetarian – Swap chicken for grilled tofu or extra black beans.
• Try a Different Dressing – Use cilantro-lime vinaigrette for a tangy twist.
• Extra Toppings – Add queso fresco, shredded cheddar, or roasted pepitas for extra crunch.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mexican