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