Spicy Southwest Salad (Printer-Friendly)
Bold Southwest salad with grilled chicken, black beans, corn, avocado, tortilla strips and creamy spicy ranch.
# What You’ll Need:
→ Spiced Grilled Chicken
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
→ Salad Base
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 fresh 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 It:
01 - Set a grill pan or cast-iron skillet over medium-high heat and allow it to come to temperature.
02 - In a small bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper, salt, and pepper. Brush the spice-oil 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 the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - In a large serving bowl, layer the chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced red onion, shredded cheese, diced avocado, and fresh 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, salt, and black pepper until smooth and well blended. Adjust the heat level to your preference.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the spicy ranch dressing and scatter the tortilla strips on top. Toss gently to coat, or serve the dressing and toppings on the side. Serve immediately.
# Helpful Hints:
01 -
- The spicy ranch dressing is the kind of thing you will want to put on everything from burgers to roasted carrots by Tuesday.
- It comes together fast enough for a weeknight but looks like you spent all afternoon.
- Every single bite hits a different note: creamy, crunchy, smoky, bright, and just enough heat to keep you reaching for more.
02 -
- Do not skip the chicken resting step or you will lose all those juices onto the cutting board instead of into your salad.
- Taste the dressing before adding salt because the hot sauce, cheese, and buttermilk each bring their own saltiness and it is easy to overdo it.
03 -
- Make double the spicy ranch and keep it in a jar in the fridge for up to a week because you will absolutely want it on sandwiches, tacos, and roasted vegetables by Wednesday.
- Let the spice rubbed chicken sit for ten minutes before grilling so the seasonings actually penetrate the meat instead of just sitting on the surface.