Name: Spicy Southwest Chicken & Avocado Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southwest
Ingredients: 1 lime (zested and juiced); 1 tsp garlic powder; ½ tsp ground cumin; 1 tsp chili powder; ½ tsp salt; 2 tbsp honey; 1 tbsp avocado oil; 2 chicken breasts; ½ cup ranch dressing; 2–3 tbsp hot sauce; 1 head green leaf lettuce, chopped; 2 tomatoes, diced; 1 can black beans, drained and rinsed; 1 red bell pepper, sliced; 2 avocados, sliced; 1 cup corn (fresh or frozen & thawed); ½ red onion, thinly sliced; ½ cup tortilla strips; Fresh cilantro for garnish; Lime wedges, to serve

A vibrant and flavor-packed meal that combines juicy grilled chicken marinated in zesty southwest spices with creamy avocado, crunchy vegetables, hearty black beans, and a punchy hot-sauce ranch dressing. This Spicy Southwest Chicken & Avocado Salad is my go-to when I want something fresh but filling, colorful but comforting, with just the right amount of heat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

1 lime (zested and juiced)

1 tsp garlic powder

½ tsp ground cumin

1 tsp chili powder

½ tsp salt

2 tbsp honey

1 tbsp avocado oil

2 chicken breasts

For the spicy ranch dressing:

½ cup ranch dressing

2–3 tbsp hot sauce (I use my favorite)

For the salad:

1 head green leaf lettuce, chopped

2 tomatoes, diced

1 can black beans, drained and rinsed

1 red bell pepper, sliced

2 avocados, sliced

1 cup corn (fresh or frozen & thawed)

½ red onion, thinly sliced

½ cup tortilla strips

Fresh cilantro for garnish

Lime wedges, to serve

Directions

I start by marinating the chicken. I mix the lime juice and zest with garlic powder, cumin, chili powder, salt, honey, and avocado oil in a bowl or resealable bag. Then I add the chicken breasts and make sure they’re well coated. I let them marinate in the fridge for at least 8 hours — sometimes overnight for the deepest flavor.

When I’m ready to cook, I heat a grill pan over medium heat. I grill the chicken for 5 to 6 minutes on each side until it’s cooked through and has a nice sear. After letting it rest for a few minutes, I slice it into strips.

To make the dressing, I whisk together the ranch and hot sauce until it’s smooth and creamy.

For assembly, I divide the chopped lettuce into four bowls, then top each with the sliced chicken, tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips. I like to finish it off with fresh cilantro and a lime wedge. Just before serving, I drizzle the spicy ranch over everything.

Servings and timing

Servings: 4

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Calories: Approximately 529 kcal per serving

Variations

There are so many ways I mix this salad up depending on what I have:

I swap the chicken for grilled shrimp or steak for a different protein.

When I want a vegetarian version, I use roasted sweet potatoes or grilled tofu instead of meat.

For extra crunch, I toss in pepitas or roasted chickpeas.

I sometimes use romaine or mixed greens instead of green leaf lettuce.

If I want it dairy-free, I use a plant-based ranch dressing.

Storage/Reheating

I store the salad components separately to keep everything fresh. The grilled chicken and chopped veggies last well in airtight containers in the fridge for up to 3 days. The spicy ranch dressing keeps for about 5 days in a sealed jar.

When it’s time to eat, I reheat the chicken briefly in the microwave or enjoy it cold, then assemble the salad just before serving to keep the textures crisp.

FAQs

How spicy is the salad?

The heat level depends on the hot sauce I use and how much I add. I usually go for 2 tablespoons for a moderate kick, but if I want it extra spicy, I bump it up to 3 tablespoons.

Can I grill the chicken ahead of time?

Yes, I often grill the chicken the night before and keep it in the fridge. It makes meal prep super fast the next day.

What kind of hot sauce works best?

I like to use a tangy, medium-heat hot sauce like Frank’s RedHot or Cholula, but any favorite hot sauce works.

Can I use a store-bought southwest seasoning instead of making the marinade?

Absolutely. If I’m short on time, I rub the chicken with a pre-made southwest spice blend and a little oil, and it still turns out delicious.

Is this salad good for meal prep?

Yes, it’s one of my favorite salads to prep ahead. I just keep the dressing and tortilla strips separate until I’m ready to eat to keep everything fresh and crunchy.

Conclusion

This Spicy Southwest Chicken & Avocado Salad brings bold flavor and fresh textures to the table in under 30 minutes. It’s the kind of meal that feels indulgent but is packed with nutritious ingredients. Whether I’m serving it for dinner or packing it for lunch, it never fails to satisfy. It’s my go-to when I want something that’s as nourishing as it is crave-worthy.

Recipe: