Description
This spicy southwest chicken salad features grilled marinated chicken, crisp greens, creamy avocado, black beans, corn, and a bold spicy ranch dressing.
Ingredients
Scale
- 1 lime, juiced and zested
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1 tablespoon avocado oil
- 2 chicken breasts
- 1/2 cup ranch dressing
- 2 to 3 tablespoons hot sauce
- 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
- 1/2 red onion, sliced
- 1/2 cup tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Combine marinade ingredients and coat chicken thoroughly. Refrigerate for at least 8 hours.
- Heat a grill pan over medium heat and cook chicken 5 to 6 minutes per side until cooked through.
- Let chicken rest, then slice into thin strips.
- Mix ranch dressing with hot sauce until smooth.
- Assemble salad with lettuce, chicken, vegetables, avocado, beans, corn, and tortilla strips.
- Drizzle with spicy ranch dressing and finish with cilantro and lime juice.
Notes
- Marinate chicken overnight for best flavor.
- Store dressing separately if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 529
- Sugar: 15
- Sodium: 791
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 14
- Protein: 30
- Cholesterol: 85