Quick Spicy Southwest Salad (Print-Friendly Format)
Spiced chicken, creamy avocado, and bold veggies with hot ranch make this Southwest-style salad satisfying and quick.
# Ingredients You’ll Need:
→ Chicken Marinade
01 -
Juice and zest of 1 lime
02 -
1 teaspoon garlic powder
03 -
0.5 teaspoon ground cumin
04 -
1 teaspoon chili powder
05 -
0.5 teaspoon salt
06 -
2 tablespoons honey
07 -
1 tablespoon avocado oil
08 -
2 skinless, boneless chicken breasts
→ Spicy Ranch Dressing
09 -
120 millilitres ranch dressing
10 -
2 to 3 tablespoons hot sauce (such as Chipotle Cholula)
→ Salad
11 -
1 head green leaf lettuce, chopped
12 -
2 tomatoes, diced
13 -
400 grams canned black beans, drained and rinsed
14 -
1 red bell pepper, sliced
15 -
2 avocados, sliced
16 -
160 grams sweetcorn kernels
17 -
0.5 medium red onion, sliced
18 -
30 grams tortilla strips
19 -
Fresh cilantro, for garnish
20 -
Lime wedges, to serve
# How to Make It:
01 -
In a large bowl or zip-top bag, combine lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add chicken breasts and coat thoroughly. Refrigerate for at least 8 hours or up to 24 hours.
02 -
Lightly coat a grill pan with cooking spray and preheat over medium heat. Grill marinated chicken breasts for 5 to 6 minutes per side, turning once, until cooked through and grill marks are defined. Allow to rest briefly, then slice into thin strips.
03 -
In a small bowl, blend ranch dressing with hot sauce until well combined and smooth. Set aside.
04 -
Distribute chopped lettuce onto serving plates. Arrange sliced chicken, diced tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips over the lettuce. Garnish with fresh cilantro and lime wedges.
05 -
Drizzle the spicy ranch dressing over salad just before serving. Enjoy immediately.
# Extra Tips:
01 -
Marinating the chicken overnight enhances both juiciness and flavour. For a spicier kick, increase the hot sauce quantity or use a smoky chipotle version.