Spicy Southwest Salad with Ranch (Printable version)
A bold Southwest salad with grilled chicken, black beans, corn, avocado and a creamy spicy ranch dressing.
# 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 - 1-2 teaspoons hot sauce (such as Sriracha)
28 - 1/4 teaspoon cayenne pepper
29 - Salt and black pepper, to taste
# How to Make It:
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. Brush the spice mixture evenly over both sides of each chicken breast.
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 plate 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 completely smooth. 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 the dressing and toppings on the side. Serve immediately while the chicken is still warm.
# Expert Suggestions:
01 -
- The spicy ranch dressing alone is worth making this recipe, and you will want to put it on everything from tacos to roasted vegetables.
- It comes together in about thirty five minutes, which makes it perfect for those weeknights when you want something satisfying without spending hours at the stove.
02 -
- Letting the dressed salad sit too long will make the romaine wilt and the tortilla strips soggy, so only add the dressing right before serving.
- The dressing tastes even better if you make it a few hours ahead and let the flavors meld in the refrigerator.
03 -
- Toast the cumin in a dry pan for thirty seconds before mixing it into the spice rub, and you will unlock a deeper, earthier flavor that completely elevates the chicken.
- Saving a handful of whole cilantro leaves and a few extra tortilla strips for a final garnish makes the presentation look intentional rather than thrown together.