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Quick Homemade Spicy Southwest Salad

Quick Homemade Spicy Southwest Salad for Flavor Lovers

Enjoy a vibrant Quick Homemade Spicy Southwest Salad filled with colorful veggies, creamy avocado, marinated chicken, and a spicy ranch dressing.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 8 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lime juiced and zested Fresh is best!
  • 1 tsp garlic powder Consider substituting with fresh garlic for stronger taste.
  • ½ tsp cumin Chili powder could work in a pinch.
  • 1 tsp chili powder Adjust based on spice preference.
  • ½ tsp salt Tweak to match your taste.
  • 2 tbsp honey Maple syrup is a vegan alternative.
  • 1 tbsp avocado oil Olive oil is another choice.
For the Spicy Ranch Dressing
  • ½ cup ranch dressing Opt for a reduced-fat version or vegan alternative.
  • 2–3 tbsp hot sauce (e.g., Chipotle Cholula) Adjust to suit your heat level.
For the Salad
  • 1 head green leaf lettuce, chopped Romaine or mixed greens can work as substitutes.
  • 2 tomatoes diced Any variety works.
  • 1 can black beans, drained and rinsed Pinto beans can be used instead.
  • 1 red bell pepper sliced Try yellow or orange for a milder flavor.
  • 2 avocados sliced Guacamole can be a substitute.
  • 1 cup corn Frozen, canned, or grilled fresh corn for flavor.
  • ½ red onion sliced Green onions or shallots can be replaced.
  • ½ cup tortilla strips Croutons or nuts are alternatives.
  • Cilantro for garnish and lime wedges Optional.

Equipment

  • Grill pan
  • Mixing Bowl
  • Zip-top bag

Method
 

Preparation
  1. In a mixing bowl or zip-top bag, combine the lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add the chicken breasts, coat evenly, seal the bag, and refrigerate for at least 8 hours.
  2. Heat a grill pan over medium heat for about 5 minutes. Remove chicken from marinade and grill for 5–6 minutes on each side until cooked through. Let rest before slicing into strips.
  3. In a medium bowl, mix together ranch dressing and hot sauce until smooth. Adjust the heat according to preference.
  4. Layer the salad with chopped green leaf lettuce, sliced chicken, diced tomatoes, black beans, red bell pepper, avocado, corn, and red onion. Top with tortilla strips.
  5. Garnish with fresh cilantro and squeeze lime over the top. Drizzle with spicy ranch dressing and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 42gProtein: 28gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 1800IUVitamin C: 40mgCalcium: 70mgIron: 3mg

Notes

Maximize flavor by marinating chicken longer. Keep veggies dry to maintain crispness. Store components separately for up to 3 days.

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