Description
This vibrant Spicy Southwest Salad combines fresh romaine lettuce with grilled chicken, black beans, corn, bell peppers, and avocado, all topped with a creamy homemade spicy ranch dressing. Perfect for meal prep, this protein-packed salad is fully customizable and ready in just 30 minutes.
Ingredients
Scale
- 8 cups romaine lettuce, chopped (about 2 small heads)
- 1 lb grilled chicken breast, sliced or diced
- 1 cup black beans, rinsed and drained
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/3 cup cilantro leaves, roughly chopped
- 1/2 cup tortilla strips or crushed tortilla chips
- 1 lime, cut into wedges for serving
- 1/2 cup ranch dressing
- 2–3 tablespoons hot sauce
- 1 teaspoon lime juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Pinch of garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl or zip-top bag, combine the chicken marinade ingredients: 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, salt, and pepper.
- Add chicken breasts and toss until well coated. Refrigerate and marinate for at least 30 minutes, up to 24 hours.
- Heat a grill pan or skillet over medium heat and spray with cooking spray. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F.
- Allow chicken to rest for 5 minutes before slicing into strips.
- In a small bowl, combine ranch dressing, hot sauce, lime juice, smoked paprika, cumin, and garlic powder. Whisk until well incorporated.
- Taste and adjust seasonings as needed. Refrigerate until ready to use.
- Wash and chop romaine lettuce and place in a large salad bowl.
- Arrange grilled chicken strips, black beans, corn, bell peppers, tomatoes, red onion, and avocado over the lettuce.
- Sprinkle with chopped cilantro and tortilla strips.
- Drizzle with spicy ranch dressing just before serving.
- Serve with lime wedges on the side for an extra burst of freshness.
Notes
- For meal prep, prepare and store all components separately, then assemble when ready to eat.
- For extra flavor, grill corn on the cob before cutting off kernels, or use fire-roasted canned corn.
- Use rotisserie chicken instead of grilling your own for a quick weeknight meal.
- Make it vegetarian by omitting the chicken and adding extra black beans or grilled tempeh.
- For a creamier dressing, use a blend of ranch and sour cream as the base before adding hot sauce.
- Maximize avocado freshness by tossing with lime juice to prevent browning if preparing in advance.
- If the dressing is too spicy, add a bit of honey or more ranch to tame the heat.
- Toast your tortilla strips in the oven for 5 minutes at 350°F for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Southwest/Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Spicy Southwest Salad, Southwest Chicken Salad, Spicy Ranch Dressing, Meal Prep Salad, Healthy Lunch Recipe, Tex-Mex Salad, Protein Salad