Description

This Spicy Southwest Salad is a vibrant and satisfying dish perfect for any occasion. Featuring juicy grilled chicken, fresh vegetables, and a zesty spicy ranch dressing, it’s a meal that combines health with taste. The creamy avocado and crunchy tortilla strips add delightful textures that elevate this salad to new heights. Whether you’re hosting a summer barbecue or in need of a quick weeknight dinner, this salad will impress everyone at your table. Plus, it’s incredibly customizable—feel free to adjust the ingredients based on your preferences or what you have on hand!

Ingredients

Scale

2 chicken breasts
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
Spicy ranch dressing (made from ranch dressing, lime juice, garlic powder, cumin, chili powder, honey, avocado oil, and hot sauce)

Instructions

Marinate chicken in a mixture of lime juice, garlic powder, cumin, chili powder, honey, avocado oil, salt, and hot sauce for at least 8 hours.
Grill the marinated chicken over medium heat for about 10-12 minutes until cooked through. Let cool and slice.
In a large bowl or on individual plates, layer chopped lettuce as the base.
Top with sliced chicken, diced tomatoes, black beans, bell pepper slices, avocado slices, corn, red onion, and tortilla strips.
Drizzle with spicy ranch dressing before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Southwestern

Nutrition

Serving Size: 1 bowl (300g)
Calories: 450
Sugar: 5g
Sodium: 680mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 30g
Cholesterol: 75mg

Keywords: For added flavor depth, marinate the chicken overnight. Customize by adding other ingredients like corn or jalapeños to suit your taste. Serve with grains like quinoa for an extra nutritional boost.