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This zesty southwest salad is a dream come true. It features succulent marinated chicken, sweet tomatoes, creamy avocado, and a bold ranch dressing that has just the right kick. It’s my go-to way to make salad the highlight of any meal. Plus, the vibrant colors are sure to lift your spirits even on the craziest weekdays.
I initially whipped this up for a quick dinner on a hot summer evening. Since then, my friends can’t stop asking for this, especially after trying that spicy ranch drizzle!
Ingredients
- Lime juice and zest: They brighten and soften the chicken. Look for limes that feel heavy and are free from blemishes.
- Garlic powder: Adds a subtle garlic flavor. Make sure it's fresh and not clumped together.
- Cumin: Introduces a warm, earthy taste. Ground cumin should smell fragrant and look golden.
- Chili powder: Adds spice and authentic smoky essence. Choose a blend that has rich color and doesn't smell bitter.
- Salt: Elevates all the flavors. Sea salt is a great choice for a cleaner taste.
- Honey: Sweetens the marinade and balances the heat. Local honey is best if you can find it.
- Avocado oil: Ideal for grilling due to its high smoke point. Look for light-colored, cold-pressed options.
- Chicken breasts: Choose organic or air-chilled for juicier cooked chicken.
- Ranch dressing: Creamy and tangy. Use thick, refrigerated ranch for the best consistency.
- Hot sauce: Adds a spicy, smoky kick. I love chipotle cholula, but use any deep-flavored sauce.
- Green leaf lettuce: A crunchy base. Look for tightly packed leaves that are free of browning.
- Tomatoes: Sweet and juicy. Go for ripe but firm tomatoes for the best slices.
- Black beans: Rinsed and drained for a creamy protein boost. Low sodium is a smart choice if you can.
- Red bell pepper: Adds crunch and color. Look for shiny, bright peppers with no wrinkles.
- Avocado: Buttery texture. Choose avocados that are just soft at the stem.
- Corn: Offers sweet pops. Fresh or thawed frozen is perfect.
- Red onion: Provides a bold crunch and color. Pick one that looks glossy and feels heavy.
- Tortilla strips: Crispy and delightful. Add them just before serving for the best crunch.
- Cilantro and lime wedges: Fresh herb and zesty touch. Look for fragrant, soft cilantro stems.
Instructions
- Marinate the Chicken:
- In a sizable bowl or zip-top bag, mix lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Whisk them together. Add the chicken breasts and coat them fully. Let marinate in the fridge for at least eight hours, or up to one day, for juicy flavor.
- Grill the Chicken:
- Preheat a grill pan on medium heat and spray it with cooking spray. Once it's hot, place the chicken breasts on the pan. Allow them to cook undisturbed for five to six minutes to develop grill marks. Flip only once, cooking for another five to six minutes. Check for doneness by cutting into a piece to ensure there's no pink. Let the chicken rest, then slice it into thin strips.
- Mix Spicy Ranch Dressing:
- In a small bowl, combine ranch dressing with your favorite hot sauce. Taste and add more hot sauce for extra kick if desired. Stir until it's completely smooth and set aside.
- Put Together the Salad:
- Start with a base of chopped green leaf lettuce in each bowl. Layer in sliced grilled chicken, tomatoes, black beans, bell pepper, avocado, corn, and red onion. Add tortilla strips, sprinkle cilantro leaves, and squeeze fresh lime over the top. Drizzle with spicy ranch dressing. Serve right away and savor every mouthful.
When I cut into a creamy avocado for this salad, I think about Sunday dinners in the backyard with everyone gathered around. Sometimes, I double the chicken and keep extra in the fridge for quick wraps or grain bowls throughout the week.
Storage Tips
Store salad parts separately. Keep chicken and veggies in airtight containers in the fridge for up to three days. Add avocado and dressing right before serving to keep things fresh. If you have leftover spicy ranch, it’s an awesome dip for veggies or chips.
Ingredient Swaps
You can trade black beans for pinto or kidney beans if needed. Thinned Greek yogurt with a splash of lime makes a zesty dressing alternative. If you’re out of honey, maple syrup works well too.
Serving Ideas
Arrange salad on a large platter to serve a group. Garnish with extra lime wedges and crumbled queso fresco for a richer taste. This dish goes great with tortilla soup or grilled corn on the cob.
Cultural Roots
Flavors like this pull from Mexican and Tex-Mex cuisine, featuring bold chilis, sweet corn, and rich dressings. The southwest ranch was influenced by my favorite taco shop where every salad was loaded with pickled onions and a lot of cilantro.
Seasonal Variations
For summer, grill fresh corn for an even smokier flavor. In the fall, try roasted sweet potato cubes for a heartier option. In winter, swap out fresh tomatoes for sliced roasted red peppers.
Success Stories
A friend once brought this to a potluck, and it disappeared in no time. The combo of warm grilled chicken and cool creamy avocado is an absolute hit. I’ve had readers say it’s the only salad their picky eater ever finished.
Freezer Meal Idea
Make extra marinated chicken and freeze uncooked breasts in the marinade for up to two months. Thaw in the fridge overnight then grill fresh for the salad. Assembled salads don’t freeze well, but grilled chicken slices keep nicely in the freezer.
This salad is the ultimate solution for summer cravings and hectic days. Enjoy the fresh flavors and feel free to customize with extra toppings or different beans.
Common Recipe Questions
- → How long should I marinate the chicken?
Let the chicken sit in the marinade for at least 8 hours or overnight for the best flavor and tenderness.
- → Can I use a different protein?
Absolutely! You can swap in grilled shrimp or tofu for a southwest-inspired bowl.
- → How spicy is the dressing?
The heat varies by the hot sauce you choose; you can opt for milder sauces or adjust the amount to suit your taste.
- → What toppings work well for this salad?
Cilantro, tortilla strips, lime wedges, and extra avocado will all enhance the salad's flavor and texture.
- → Can I prepare this salad ahead?
Yes, you can chop the veggies and cook the chicken beforehand; just put it all together right before serving to keep it fresh.