Name: Quick Homemade Spicy Southwest Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 8 h 22 min
Cuisine: Southwestern
Ingredients: 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; ½ cup ranch dressing; 2–3 tbsp hot sauce of choice (Chipotle Cholula used here); 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

Jump to Recipe

Introduction

This Quick Homemade Spicy Southwest Salad is a vibrant, flavorful meal perfect for a busy weeknight. Packed with grilled marinated chicken, fresh veggies, and a zesty spicy ranch dressing, it’s both satisfying and refreshing.

A white bowl filled with a layered salad sits on a white marbled surface. The base layer is green leafy lettuce that crests the edges. On top, sections of fresh ingredients are arranged in a circle: bright red cherry tomato halves on the top left, black beans to the right of them, yellow corn on the bottom right, light brown tortilla chips next to the corn, and thinly sliced red onions on the bottom left. A sliced green avocado with a smooth texture is on the left side. In the center lies grilled chicken breast sliced into strips, with a dark charred crust and a juicy texture. Light brown creamy sauce is drizzled across the whole bowl. Three lime halves are on the upper right side. A woman's hand holding a fork is about to take a bite from the tortilla chips. Photo taken with an iphone --ar 4:5 --v 7

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 (Chipotle Cholula recommended)

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 and lime wedges

Instructions

Step 1: In a large bowl or gallon-sized 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 to marinate.
Step 2: Heat a grill pan over medium heat and lightly coat with cooking spray. Cook chicken for 5–6 minutes on each side without moving it to develop grill marks. Remove from heat, let cool slightly, then slice thinly.
Step 3: Mix ranch dressing with hot sauce in a small bowl until smooth and set aside.
Step 4: Divide chopped lettuce among plates or bowls. Top with sliced chicken, tomatoes, black beans, red bell pepper, avocado, corn, red onion, and tortilla strips. Garnish with cilantro and a lime wedge.
Step 5: Drizzle the spicy ranch dressing over the salad and serve immediately.

Tips & Variations

For extra smoky flavor, use smoked paprika instead of chili powder in the chicken marinade.
If you prefer less heat, reduce the hot sauce amount or use a mild variety.
Swap chicken for grilled shrimp or tofu for a different protein option.
To save time, prepare the marinade and dressing the night before.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. Grilled chicken and dressing will keep well for up to 3 days. Avoid adding tortilla strips until ready to serve to maintain their crunch. Reheat the chicken gently in a skillet or microwave before assembling.

How to Serve

A white bowl filled with a colorful layered salad arranged neatly in sections, starting with a base of chopped green lettuce. On top, there are yellow corn kernels, bright red cherry tomato halves, sliced red bell peppers, thin rings of purple onion, and black beans. In the center, sliced grilled chicken sits with a light brown char and is drizzled with a creamy beige sauce. Next to the chicken are slices of green avocado, and a pile of crispy yellow tortilla chips adds texture. The salad is garnished with small green cilantro leaves scattered across the layers, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegetarian?

Yes, simply omit the chicken and add extra beans, grilled vegetables, or crispy tofu for protein.

How spicy is the salad dressing?

The dressing has a moderate heat level that can be adjusted by varying the amount or type of hot sauce used. Use a milder sauce or less quantity for a gentler spice.