Spicy Southwest Salad (Printable)
Grilled chicken, black beans, corn, avocado and crunchy tortilla strips dressed in a creamy, spicy Southwest-style ranch.
# What You Need:
→ Salad Base and Seasoning
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjust to taste
08 - Salt and pepper, to taste
09 - 5 cups romaine lettuce, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup black beans, rinsed and drained
12 - 1 cup corn kernels, fresh, frozen, or canned
13 - 1/2 red onion, thinly sliced
14 - 1/2 cup shredded cheddar or Monterey Jack cheese
15 - 1 avocado, diced
16 - 1/2 cup tortilla strips, store-bought or homemade
17 - 2 tablespoons chopped fresh cilantro
→ Spicy Ranch Dressing
18 - 1/2 cup mayonnaise
19 - 1/3 cup sour cream
20 - 1/4 cup buttermilk
21 - 2 tablespoons lime juice
22 - 1 tablespoon chopped fresh chives
23 - 1 tablespoon chopped fresh parsley
24 - 1 teaspoon dried dill
25 - 1 teaspoon garlic powder
26 - 1 teaspoon onion powder
27 - 1 to 2 teaspoons hot sauce, such as Sriracha
28 - 1/4 teaspoon cayenne pepper
29 - Salt and black pepper, to taste
# How To Make:
01 - Place a grill pan or skillet over medium-high heat and allow it to preheat thoroughly before adding the chicken.
02 - In a small bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, and a generous pinch of salt and pepper. Brush the spice mixture evenly over both sides of each chicken breast.
03 - Place the seasoned chicken onto the hot grill pan and cook for 5 to 7 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - In a large salad bowl, layer the chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced red onion, shredded cheese, diced avocado, and chopped cilantro.
05 - In a separate mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, lime juice, chives, parsley, dried dill, garlic powder, onion powder, hot sauce, cayenne pepper, and salt and black pepper until completely smooth. Taste and adjust the seasoning and heat level as desired.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the spicy ranch dressing and top with tortilla strips. Toss gently to combine, or serve the dressing and toppings on the side. Serve immediately while the chicken is still warm.
# Expert Hints:
01 -
- The spicy ranch dressing doubles as a dip for everything from fries to raw veggies, so make extra and thank yourself later.
- It comes together in about half an hour with zero fancy techniques, which means weeknight dinner feels special without the stress.
02 -
- If you add the tortilla strips too early they will go soggy within minutes, so keep them in a sealed bag until the moment you serve.
- Tasting the dressing before adding the full amount of hot sauce saved me from ruining an entire batch when I accidentally grabbed extra strength cayenne instead of standard.
03 -
- Make a double batch of the spicy ranch and store it in a mason jar in the fridge for up to a week because you will find yourself putting it on everything from sandwiches to roasted vegetables.
- Let the chicken rest in the spice rub for fifteen minutes before grilling if you have the time because the salt penetrates deeper and the flavor payoff is absolutely worth the wait.