This Spicy Southwest Chicken Salad is a flavor-packed meal that is anything but boring. It starts with tender chicken breasts marinated in a sweet and zesty honey-lime spice blend, grilled to perfection, and served over a bed of crisp greens loaded with colorful veggies.
Topped with crunchy tortilla strips and drizzled with a homemade spicy ranch dressing, this salad is a hearty, restaurant-quality dinner that you can easily make at home.
Recipe Details
- Flavor Profile: A vibrant mix of smoky cumin and chili powder on the chicken, balanced by the sweetness of corn and honey, and kicked up a notch with spicy chipotle ranch.
- Texture: You get juicy grilled chicken, crisp lettuce and peppers, creamy avocado, and a satisfying crunch from the tortilla strips.
- Time: 10 minutes active prep, 8+ hours marinating, 15 minutes cook time.
- Difficulty: Easy. The hardest part is waiting for the chicken to marinate!
What You’ll Need
To make this recipe, you will need a large bowl or ziplock bag for marinating and a grill pan (or outdoor grill) to cook the chicken. A small bowl is needed to whisk the dressing. The ingredients rely on fresh produce like avocados and peppers, pantry staples like black beans and corn, and a simple marinade made from spices you likely already have.
Ingredient Notes
- Chicken Breasts – You need 2 breasts. Marinating them for at least 8 hours is the secret to ensuring they are incredibly flavorful and juicy rather than dry.
- Lime Juice & Zest – Fresh lime is essential for the marinade to tenderize the meat and add brightness.
- Honey – This adds a touch of sweetness to the marinade that helps the chicken caramelize on the grill and balances the heat.
- Spices – A blend of garlic powder, cumin, and chili powder gives the chicken that signature Southwest taste.
- Ranch Dressing – Use your favorite bottled ranch as a base. Mixing it with hot sauce creates a creamy, spicy dressing in seconds.
- Hot Sauce – Chipotle Cholula is recommended for its smoky flavor, but any hot sauce works to spice up the ranch.
- Black Beans & Corn – These add fiber, texture, and sweetness. Make sure to rinse the beans well.
- Tortilla Strips – These provide the necessary crunch. You can find them in the salad aisle or use crushed tortilla chips.
Add-ins and Substitutions
- Greens – While green leaf lettuce is great, romaine or a spring mix works perfectly too.
- Cheese – A sprinkle of Cotija cheese, pepper jack, or cheddar would add a delicious creamy element.
- Vegetarian – You can use the same marinade on firm tofu or portobello mushrooms for a meat-free version.
How to Make Spicy Southwest Chicken Salad
- Marinate the Chicken: In a large bowl or gallon-sized zip lock bag, combine the lime juice, lime zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add the chicken breasts and toss until they are completely covered in the marinade. Refrigerate for at least 8 hours, up to 24 hours.
- Grill: Spray a grill pan with cooking spray, then heat on medium heat. Once the grill pan is hot, add the chicken breasts. Cook for 5-6 minutes on one side. Flip the chicken breasts and cook on the other side for 5-6 minutes as well. Tip: Don’t flip the chicken back and forth, as you won’t get the perfect grill marks! Once cooked through (165°F), set aside to cool slightly, then slice into thin strips.
- Make Dressing: While the chicken is cooking or cooling, make the southwest ranch dressing. Add the ranch dressing and hot sauce to a small bowl, then stir until combined. Set aside.
- Assemble: Assemble your salads by layering the chopped lettuce, sliced chicken, diced tomatoes, black beans, sliced bell pepper, avocado, corn, and red onion. Top with tortilla strips, fresh cilantro, and a squeeze of lime juice.
- Serve: Drizzle generously with the spicy ranch dressing and eat up!
Pro Tip: If you don’t have 8 hours to marinate, you can poke the chicken breasts all over with a fork before adding them to the bag. This helps the flavors penetrate faster, so you can get away with a 30-minute marinade in a pinch (though longer is better!).
Recipe Tips
- Grill Marks: To get those professional lines, place the chicken on the grill and do not touch it for the full 5 minutes. The meat will release from the pan naturally when it has a good sear.
- Avocado Prep: Slice the avocado last, right before serving, to keep it bright green and fresh.
- Cooling Chicken: Let the chicken rest for 5-10 minutes before slicing. If you slice it immediately, all the juices will run out onto the cutting board instead of staying in the meat.
FAQs
- Can I use chicken thighs? Yes, boneless skinless chicken thighs work great and are very forgiving on the grill.
- Is this spicy? The chicken has a mild spice, but the dressing packs the heat. You can control the spice level by adding less hot sauce to the ranch.
- How do I meal prep this? Store the salad ingredients (lettuce, beans, corn, peppers) in containers. Keep the chicken, dressing, and tortilla strips in separate small containers. Assemble right before eating to keep everything crisp.
Serving Suggestions
- Appetizer: Start with some chips and salsa or guacamole.
- Drink: An ice-cold margarita or a Mexican lager with lime pairs perfectly with the spicy flavors.
- Warm Bread: Serve with a side of cornbread or warm flour tortillas.
Make This Recipe in Advance
- Marinade: You can freeze the chicken in the marinade! Place the chicken and marinade in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight, and it will marinate as it defrosts.
- Dressing: The spicy ranch can be made a week in advance and stored in the fridge.
Spicy Southwest Chicken Salad
- Total Time: 8.5 hours
- Yield: 2 Large Salads 1x
Description
This Spicy Southwest Chicken Salad is a flavor-packed meal that is anything but boring. It starts with tender chicken breasts marinated in a sweet and zesty honey-lime spice blend, grilled to perfection, and served over a bed of crisp greens loaded with colorful veggies. Topped with crunchy tortilla strips and drizzled with a homemade spicy ranch dressing, this salad is a hearty, restaurant-quality dinner that you can easily make at home.
Ingredients
The Honey-Lime Chicken Marinade
- 2 chicken breasts (boneless, skinless)
- 1 lime, juiced and zested
- 2 tablespoons honey
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
The Spicy Ranch Dressing
- 1/2 cup ranch dressing (your favorite bottled brand)
- 2–3 tablespoons hot sauce (Chipotle Cholula is recommended for smokiness)
The Salad Base
- 1 head green leaf lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (canned, frozen/thawed, or roasted)
- 2 tomatoes, diced
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 2 avocados, sliced (add just before serving)
- 1/2 cup tortilla strips (or crushed chips)
- Fresh cilantro and lime wedges (for garnish)
Instructions
Marinate
In a large bowl or gallon-sized ziplock bag, whisk together the lime juice, zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add the chicken breasts and toss to coat completely. Refrigerate for at least 8 hours (up to 24 hours).
Grill
Spray a grill pan or outdoor grill grates with cooking spray and heat to medium heat. Add the chicken. Cook for 5–6 minutes on one side without moving it (this creates the sear). Flip and cook for another 5–6 minutes on the other side, until the internal temperature reaches 165°F (74°C).
Rest
Remove from heat and let rest for 5–10 minutes before slicing into thin strips.
Make Dressing
While the chicken cools, whisk together the ranch dressing and hot sauce in a small bowl until smooth. Adjust heat to taste.
Assemble
In large bowls, layer the chopped lettuce, black beans, corn, tomatoes, bell pepper, red onion, and sliced avocado. Top with the warm sliced chicken.
Serve
Garnish with tortilla strips, fresh cilantro, and a squeeze of lime. Drizzle generously with the spicy ranch dressing and serve immediately.
Notes
The “Fork Poke” Hack: If you don’t have 8 hours to marinate, poke the chicken breasts all over with a fork before adding them to the bag. This helps the flavors penetrate faster, allowing you to get away with a 30-minute marinade in a pinch.
Grill Marks: Patience is key! Place the chicken on the grill and do not touch it for the first 5 minutes. The meat will naturally release from the grates when it has a good sear, giving you those professional grill lines.
Resting is Crucial: Do not slice the chicken immediately off the grill. Resting allows the juices to redistribute throughout the meat. If you cut too soon, the juices run out, and the chicken will be dry.
Meal Prep: Store the salad base (lettuce, beans, corn, veggies) in airtight containers. Keep the chicken, dressing, and tortilla strips separate. Assemble right before eating to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad / Dinner
- Method: Grilling
- Cuisine: American / Southwestern
Nutrition
- Serving Size: 1 Salad (with dressing)
- Calories: 680
- Sugar: 22g
- Sodium: 1450mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 16g
- Protein: 36g
- Cholesterol: 85mg
Keywords: southwest chicken salad, spicy ranch dressing, grilled chicken marinade, summer salad recipes, healthy dinner salad, chipotle chicken salad, meal prep lunch
