Spicy Southwest Salad Spicy Ranch (Printable)
Vibrant Southwest salad with grilled chicken, black beans, corn, avocado and crunchy tortilla strips.
# Ingredient List:
→ For the Salad
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjust to taste
08 - Salt and pepper, to taste
09 - 5 cups romaine lettuce, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 red onion, thinly sliced
14 - 1/2 cup shredded cheddar or Monterey Jack cheese
15 - 1 avocado, diced
16 - 1/2 cup tortilla strips (store-bought or homemade)
17 - 2 tablespoons chopped fresh cilantro
→ For the Spicy Ranch Dressing
18 - 1/2 cup mayonnaise
19 - 1/3 cup sour cream
20 - 1/4 cup buttermilk
21 - 2 tablespoons lime juice
22 - 1 tablespoon chopped fresh chives
23 - 1 tablespoon chopped fresh parsley
24 - 1 teaspoon dried dill
25 - 1 teaspoon garlic powder
26 - 1 teaspoon onion powder
27 - 1 to 2 teaspoons hot sauce (such as Sriracha)
28 - 1/4 teaspoon cayenne pepper
29 - Salt and black pepper, to taste
# Directions:
01 - Place a grill pan or skillet over medium-high heat and allow it to preheat for 2 to 3 minutes until the surface is evenly hot.
02 - In a small bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper, salt, and pepper. Mix thoroughly and brush the spice-oil blend onto both sides of each chicken breast, coating evenly.
03 - Place the seasoned chicken onto the hot grill pan and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, thinly sliced red onion, shredded cheese, diced avocado, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - In a separate mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, lime juice, chives, parsley, dried dill, garlic powder, onion powder, hot sauce, cayenne pepper, salt, and black pepper until the dressing is smooth and well blended. Taste and adjust the seasoning and heat level as desired.
06 - Arrange the sliced grilled chicken over the assembled salad. Drizzle generously with the spicy ranch dressing and scatter the tortilla strips on top. Toss gently to combine, or serve with the dressing and toppings on the side. Serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- That smoky chili crust on the chicken pairs with the cool ranch in a way that makes you forget you are eating a salad.
- It comes together fast enough for a weeknight but looks impressive enough for company.
02 -
- Do not skip the chicken rest period or you will lose all the juice onto the cutting board instead of into your salad.
- Taste the dressing before you commit to the heat level because the cayenne bloom intensifies after it sits for a few minutes.
03 -
- Make a double batch of the spicy ranch and keep it in a jar in the fridge for everything from dipping pizza crusts to drizzling over roasted vegetables.
- Char the corn directly on a gas burner flame for smoky sweetness that makes people think you did something complicated.