Spicy Southwest Salad Spicy Ranch (Printable)
Grilled chicken, black beans, corn, avocado and creamy spicy ranch for a bold Southwest-style salad.
# What You'll Need:
→ For the Spicy Ranch Dressing
01 - 1/2 cup mayonnaise
02 - 1/3 cup sour cream
03 - 1/4 cup buttermilk
04 - 2 tablespoons fresh lime juice
05 - 1 tablespoon fresh chives, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon dried dill
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 to 2 teaspoons hot sauce (such as Sriracha), adjusted to taste
11 - 1/4 teaspoon cayenne pepper, adjusted to taste
12 - Salt and black pepper, to taste
→ For the Seasoned Chicken
13 - 2 boneless, skinless chicken breasts
14 - 1 tablespoon olive oil
15 - 1 teaspoon chili powder
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon ground cumin
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon cayenne pepper, adjusted to taste
20 - Salt and black pepper, to taste
→ For the Salad Assembly
21 - 5 cups romaine lettuce, chopped
22 - 1 cup cherry tomatoes, halved
23 - 1 cup black beans, rinsed and drained
24 - 1 cup corn kernels (fresh, frozen, or canned)
25 - 1/2 red onion, thinly sliced
26 - 1/2 cup shredded cheddar or Monterey Jack cheese
27 - 1 avocado, diced
28 - 1/2 cup tortilla strips (store-bought or homemade)
29 - 2 tablespoons fresh cilantro, chopped
# Directions:
01 - In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, and lime juice until smooth. Add the chives, parsley, dried dill, garlic powder, onion powder, hot sauce, and cayenne pepper. Season with salt and black pepper to taste. Stir until fully combined, adjust the heat level to preference, and refrigerate until ready to serve.
02 - In a small bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper, salt, and black pepper to form a spice paste. Brush the mixture evenly over both sides of each chicken breast.
03 - Preheat a grill pan or skillet over medium-high heat. Place the seasoned chicken breasts on the grill 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, black beans, corn kernels, sliced red onion, shredded cheese, diced avocado, and chopped cilantro. Toss gently to distribute the ingredients evenly.
05 - Arrange the sliced grilled chicken over the salad. Drizzle generously with the spicy ranch dressing and sprinkle 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.
# Helpful Tips:
01 -
- The spicy ranch alone is worth making this recipe, and you will want to put it on everything from roasted potatoes to Sunday morning eggs.
- It comes together fast enough for a weeknight but feels special enough to serve at a casual dinner party without breaking a sweat.
02 -
- Do not skip the chicken resting step because slicing too early releases all the juices onto your board instead of into the salad where they belong.
- Making the dressing at least thirty minutes ahead gives the dried herbs time to rehydrate and the flavors to meld into something far more complex.
03 -
- If your grill pan has ridges, press the chicken down gently with a spatula for the first thirty seconds to get those gorgeous restaurant style char marks.
- A squeeze of extra lime juice over the finished salad right before serving brightens every single flavor on the plate.