Can I make this Quick Homemade Spicy Southwest Salad without a grill pan?

Absolutely. Use a regular skillet over medium heat, or bake the chicken at 400°F for about 20–25 minutes (depending on thickness). Slice and go.

What hot sauce works best for the spicy ranch?

Chipotle-style hot sauces are amazing here because they add smoky flavor. But use what you love—Cholula, Frank’s, Tabasco, even sriracha works in a pinch.

How do I store leftovers?

Keep ingredients separate if you can: Chicken in one container Veggies/toppings in another Dressing in a small jar Tortilla strips separate so they stay crunchy Stored this way, it’ll stay fresh 3–4 days .

Can I swap ingredients?

Yes! This salad is flexible. No black beans? Use pinto beans. No avocado? Add shredded cheese or a dollop of Greek yogurt. Want more heat? Add jalapeños or extra chili powder.

Homemade Spicy Southwest Salad: Irresistible 20-Minute Win

Description

This Homemade Spicy Southwest Salad is fresh, bold, and satisfying—juicy marinated chicken, crisp veggies, creamy avocado, and a smoky spicy ranch drizzle. Perfect for busy weeknights or meal prep.

Ingredients

Scale

Chicken Marinade

1 lime, juiced and zested
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
2 tablespoons honey
1 tablespoon avocado oil
2 boneless, skinless chicken breasts

Spicy Ranch Dressing

½ cup ranch dressing
2–3 tablespoons hot sauce (chipotle-style recommended)

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
½ red onion, sliced
½ cup tortilla strips
Fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Marinate the chicken:
Combine lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil in a bowl or zip-top bag. Add chicken and coat well. Refrigerate for 8–24 hours.
Cook the chicken:
Heat a grill pan over medium heat and lightly grease. Cook chicken for 5–6 minutes per side, turning once. Let rest, then slice.
Make the spicy ranch:
Stir ranch dressing and hot sauce together until smooth. Adjust heat to taste.
Assemble the salad:
Divide lettuce into bowls. Top with chicken, tomatoes, black beans, bell pepper, avocado, corn, red onion, and tortilla strips.
Finish and serve:
Drizzle with spicy ranch, garnish with cilantro, add a squeeze of lime, and enjoy immediately.

Notes

For meal prep, store ingredients separately and assemble before serving.

Grill or pan-sear chicken—both work great.

Add jalapeños if you love extra heat.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad, Main Dish
Method: Grilling
Cuisine: Southwest

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 10 g
Sodium: 820 mg
Fat: 32 g
Saturated Fat: 6 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 10 g
Protein: 32 g
Cholesterol: 85 mg