Description
This spicy southwest chicken salad blends grilled chicken, avocado, crisp veggies, and a creamy spicy ranch dressing for a fast, flavorful meal.
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
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 avocado sliced
1 cup corn
½ red onion sliced
½ cup tortilla strips
cilantro for garnish and lime wedges
Instructions
1. In a large bowl or gallon-sized zip lock, combine the chicken marinade ingredients. Add the chicken breasts, and toss until covered in the marinade. Refrigerate for at least 8 hours, up to 24 hours.
2. Spray a grill pan with cooking spray, then heat on medium heat. Once the grill pan is hot, add the chicken breasts and cook 5-6 minutes per side. Set aside to cool, then slice.
3. Make the dressing by mixing ranch and hot sauce.
4. Assemble salads with lettuce, chicken, tomatoes, beans, bell pepper, avocado, corn, onion, tortilla strips, cilantro, and lime. Drizzle with dressing.
Notes
Marinate longer for deeper flavor.
Use your favorite hot sauce to control heat.
Prepare the veggies ahead for faster assembly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 529