Description
A vibrant and satisfying salad featuring grilled southwest-marinated chicken, creamy avocado, fresh veggies, hearty black beans, and a spicy hot-sauce ranch dressing. Perfect for a quick lunch or light dinner with bold flavors and nourishing ingredients.
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
Instructions
- In a bowl or resealable bag, combine lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil to make the marinade.
- Add the chicken breasts to the marinade, ensuring they are well coated. Marinate in the refrigerator for at least 8 hours or overnight.
- Heat a grill pan over medium heat. Grill the marinated chicken for 5–6 minutes per side, or until fully cooked. Let rest for a few minutes, then slice into strips.
- In a small bowl, whisk together ranch dressing and hot sauce to make the spicy ranch dressing.
- Divide chopped lettuce among four bowls. Top each with sliced grilled chicken, tomatoes, black beans, red bell pepper, avocado, corn, red onion, and tortilla strips.
- Garnish with fresh cilantro and lime wedges.
- Drizzle the spicy ranch dressing over each salad just before serving.
Notes
Marinate the chicken overnight for maximum flavor.
Use pre-made southwest seasoning if short on time.
Swap chicken with shrimp, steak, tofu, or roasted sweet potatoes for variation.
Store components separately to keep the salad fresh.
Use plant-based ranch for a dairy-free version.
Adjust the hot sauce to control the spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Southwest
Nutrition
- Serving Size: 1 salad (1/4 of recipe)
- Calories: 529
- Sugar: 9g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 80mg
