Name: Spicy Southwest Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; 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; ½ cup plain Greek yogurt or sour cream; ¼ cup mayonnaise; 2 tbsp lime juice; 1 tbsp finely chopped fresh cilantro; 1-2 tsp hot sauce (adjust to taste); ½ tsp garlic powder; ½ tsp onion powder; Salt and black pepper to taste

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!

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 tsp hot sauce (adjust to taste)
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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