Spicy Southwest Chicken Salad
A fresh and flavorful salad featuring tender chicken, vibrant veggies, and a balanced spice level that's perfect for weeknight dinners or casual gatherings.
Ingredients
For the marinade
- 1 whole lime (juiced and zested)
- 1 tsp garlic powder adds savory depth
- ½ tsp cumin provides earthy warmth
- 1 tsp chili powder for a mild kick
- ½ tsp salt enhances overall flavor
- 2 tbsp honey adds natural sweetness
- 1 tbsp avocado oil adds richness
- 2 chicken breasts chicken breasts main protein source
For the salad
- ½ cup ranch dressing creamy dressing base
- 2-3 tbsp hot sauce to taste
- 1 head green leaf lettuce chopped, for volume
- 2 whole tomatoes diced, for freshness
- 1 can black beans drained and rinsed, for protein and fiber
- 1 red bell pepper red bell pepper sliced, for crunch
- 2 whole avocados sliced, for creaminess
- 1 cup corn adds sweetness and texture
- ½ red onion red onion sliced, for sharpness
- ½ cup tortilla strips for crunch
- to taste Cilantro for garnish
- to serve lime wedges for serving
Instructions
Preparation
- Start by preparing the marinade for the chicken. In a bowl, combine the juice and zest of one lime, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Whisk these ingredients together until well-blended.
- Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Let marinate for at least 15 minutes.
- While the chicken is marinating, prepare the salad base. Chop the green leaf lettuce and add it in a large mixing bowl.
- Dice the tomatoes and set them aside. Rinse the black beans to remove excess sodium.
Cooking
- Once the chicken has marinated, cook it in a grill pan or on a grill until fully cooked through, about 6-7 minutes per side.
- Let the chicken rest for a few minutes before slicing it into thin strips.
Assembly
- Add the sliced chicken, black beans, diced tomatoes, sliced bell pepper, corn, and red onion to the bowl with the lettuce. Toss gently to combine.
- Drizzle the ranch dressing over the salad and add hot sauce according to your preferred spice level.
- Finish by adding the sliced avocados and tortilla strips on top. Garnish with fresh cilantro and serve with lime wedges.
Notes
Let the chicken marinate adequately for the best flavor infusion. Use ripe avocados for the best texture. Store any leftovers separately, with dressing on the side to keep the lettuce crisp.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 5gSodium: 800mgFiber: 10gSugar: 5g
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