Description
This Southwest Chicken Salad with Spicy Ranch Dressing combines juicy marinated chicken, fresh vegetables, creamy avocado, and a zesty, spicy dressing. Topped with crunchy tortilla strips and garnished with cilantro, it’s a perfect meal for lunch or dinner.
Ingredients
- 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
- ½ cup ranch dressing
- 2–3 tbsp hot sauce of choice (I used Chipotle Cholula)
- 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
- In a small bowl, combine lime juice, lime zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Stir well to mix. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes to 1 hour.
- In a small bowl, combine ranch dressing and hot sauce. Stir to combine. Adjust the amount of hot sauce based on your preferred spice level. Set the dressing aside or refrigerate it for a few minutes before serving.
- Heat a grill pan or regular pan over medium-high heat. Once hot, cook the marinated chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it into strips.
- While the chicken is cooking, prepare the salad ingredients. In a large bowl, combine the chopped lettuce, diced tomatoes, black beans, red bell pepper slices, avocado, corn, and red onion.
- Toss the salad ingredients together gently. Top with the sliced chicken, tortilla strips, and cilantro. Drizzle the spicy ranch dressing over the top, and serve with lime wedges on the side for extra tang.
Notes
- For grilling the chicken, you can use an outdoor grill for added flavor.
- For a vegetarian version, replace the chicken with grilled tofu or tempeh.
- For milder dressing, use a regular ranch dressing without hot sauce.
- Feel free to add more vegetables like cucumbers or shredded carrots for extra texture and flavor.
- Prep Time: 15 minutes (plus 30 minutes for marinating)
- Cook Time: 15-20 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
