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Quick Homemade Spicy Southwest Salad

This vibrant Quick Homemade Spicy Southwest Salad is packed with zesty flavors, tender spicy chicken, fresh veggies, and a creamy chipotle-lime ranch dressing. It's a satisfying and easy meal perfect for a busy weeknight.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Southwest Chicken
  • 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp Olive oil
  • 1 tsp Chili powder
  • 1/2 tsp Cumin
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Cayenne pepper adjust to preferred spice level
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Creamy Spicy Ranch Dressing
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream or plain Greek yogurt
  • 2 tbsp Buttermilk or milk
  • 1 tbsp Lime juice freshly squeezed
  • 1-2 tsp Chipotle in adobo sauce minced, or 1/2 tsp hot sauce
  • 2 tbsp Fresh cilantro finely chopped
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Cumin
  • 1/4 tsp Chili powder
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper or to taste
For the Salad Assembly
  • 8 cups Mixed greens or chopped romaine lettuce
  • 1 can Black beans 15 oz, rinsed and drained
  • 1 cup Corn fresh, frozen (thawed), or canned (drained)
  • 1 cup Cherry tomatoes halved
  • 1/4 cup Red onion thinly sliced or finely diced
  • 1 medium Avocado diced
  • 1/4 cup Fresh cilantro roughly chopped, for garnish
  • 1/2 cup Tortilla strips or crushed tortilla chips
  • 2 wedges Lime for serving

Equipment

  • Large Skillet
  • Small Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Large Salad Bowl

Method
 

Prepare the Spicy Southwest Chicken
  1. In a medium bowl, toss the cubed chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and set aside.
Make the Creamy Spicy Ranch Dressing
  1. In a small mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, lime juice, minced chipotle in adobo (or hot sauce), chopped cilantro, garlic powder, onion powder, cumin, chili powder, salt, and black pepper until smooth and well combined.
  2. Taste the dressing and adjust seasonings as needed. If too thick, add a tiny bit more buttermilk or milk.
Assemble the Quick Homemade Spicy Southwest Salad
  1. In a large salad bowl, combine the mixed greens, rinsed black beans, corn, halved cherry tomatoes, and red onion. Add the cooked spicy chicken.
  2. Pour about half of the prepared spicy ranch dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing if desired.
  3. Divide the salad into individual serving bowls. Top each serving with diced avocado, fresh chopped cilantro, and crunchy tortilla strips (or crushed chips). Serve immediately with extra lime wedges on the side.

Notes

For a vegetarian option, omit the chicken and add extra black beans or grilled bell peppers. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days. For best results, add avocado and tortilla strips just before serving to maintain their freshness and crispness.