Introduction

This Quick Homemade Spicy Southwest Salad is a vibrant, flavorful dish perfect for any day of the week. Packed with juicy marinated chicken, fresh veggies, and a spicy ranch dressing, it strikes the perfect balance between healthy and satisfying.

A white bowl filled with a colorful layered salad sits on a white marbled texture. On the bottom, there is fresh green lettuce spread evenly. On top, there are distinct sections arranged in a clockwise pattern: crispy yellow tortilla strips with a slightly rough texture in the top left, bright red sliced bell peppers and cherry tomato halves next to them, thin rings of purple-red onion in the top right, sliced avocado with a creamy texture placed beside the onions, and more halved cherry tomatoes below the avocado. Below the tomato section, there are shiny black beans and golden roasted corn kernels each in their own groups. In the center, there are sliced grilled chicken pieces with a charred, browned surface and juicy texture. Raw chopped cilantro leaves are sprinkled lightly over the dish. A creamy sauce is drizzled across the chicken and some other layers. In the top left corner next to the bowl, a small white bowl with dressing can be partially seen. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the 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

Step 1: In a large bowl or gallon-sized zip-top bag, combine the lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil to make the marinade. Add the chicken breasts and toss to coat thoroughly. Refrigerate for at least 8 hours or up to 24 hours.
Step 2: Heat a grill pan over medium heat and coat it lightly with cooking spray. Cook the chicken breasts for 5–6 minutes on each side, turning only once to create grill marks. After cooking, let the chicken rest briefly, then slice into thin strips.
Step 3: In a small bowl, mix the ranch dressing with 2 to 3 tablespoons of your preferred hot sauce until well combined. Set the spicy ranch dressing aside.
Step 4: On individual plates or in bowls, distribute the chopped lettuce as the base. Top with sliced chicken, diced tomatoes, black beans, red bell pepper slices, avocado slices, corn, red onion slices, and tortilla strips.
Step 5: Garnish each salad with fresh cilantro and a squeeze of lime. Drizzle the spicy ranch dressing over the top and serve immediately for the best texture and flavor.

Tips & Variations

Marinate the chicken for at least 1 hour if short on time, but longer marinating yields juicier, more flavorful meat.
If you don’t have a grill pan, a regular skillet or oven-baking at 400°F (200°C) for 20–25 minutes works well.
Dry your lettuce thoroughly and keep the dressing separate until serving to prevent soggy salad.
Adjust the heat level of the dressing by starting with 2 tablespoons of hot sauce and adding more to taste.
For meal prep, store chicken, veggies, and dressing separately and assemble fresh at mealtime.

Storage

Store leftover chicken, salad ingredients, and dressing in separate airtight containers in the refrigerator for up to 3–4 days. Reheat the chicken gently if desired, and assemble the salad fresh before serving to maintain crispness and flavor.

How to Serve

A bowl filled with layers of colorful ingredients arranged in sections over a base of green lettuce leaves. Starting from the top left, there are crunchy yellow tortilla strips, followed by bright red sliced bell peppers and halved cherry tomatoes. Next to these are thin purple onion rings and a sliced avocado with a creamy texture. In the middle, grilled chicken strips with a dark char and juicy inside are drizzled with a light tan sauce. Below the chicken are dark black beans next to a pile of golden yellow corn kernels, both topped with small green herb leaves and more drizzle of the sauce. The bowl is white and sits on a white marbled surface with a small portion of lime wedges near the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I really need to marinate the chicken that long?

Marinating for at least 8 hours enhances the flavor and juiciness, but if you’re in a hurry, even 1 hour will infuse good taste. The longer the better for maximum southwest flavor.

What if I don’t have a grill pan?

No worries! A regular skillet or oven-baking at 400°F (200°C) for 20–25 minutes works perfectly fine, delivering great browning and taste without special equipment.