This Spicy Southwest Salad is the ultimate proof that “salad” doesn’t have to mean “boring.” It is a vibrant explosion of textures—creamy avocado, crisp bell peppers, and crunchy tortilla strips—all tied together by a smoky, honey-lime grilled chicken. The real MVP here is the Two-Ingredient Spicy Ranch, which delivers a professional-level flavor profile with almost zero effort. Whether you’re looking for a high-fiber lunch or a quick, high-protein dinner, this bowl hits every mark.
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min
(Plus marinating time)
Key Ingredients
Honey-Lime Chicken Marinade
- Chicken: 2 chicken breasts (sliced thin for faster cooking).
- Zest & Zing: 1 lime (juiced and zested), 1 tsp garlic powder, ½ tsp cumin, and 1 tsp chili powder.
- The Glaze: 2 tbsp honey and 1 tbsp avocado oil.
The “Southwest” Load-Out
- Greens: 1 head green leaf lettuce, chopped.
- The Rainbow: 2 diced tomatoes, 1 red bell pepper (sliced), 1 cup corn, and ½ red onion (sliced).
- Fiber & Healthy Fats: 1 can black beans (rinsed) and 2 sliced avocados.
- The Crunch: ½ cup tortilla strips, fresh cilantro, and lime wedges.
Spicy Ranch Dressing
- The Base: ½ cup of your favorite ranch dressing.
- The Heat: 2–3 tbsp hot sauce (Chipotle-style adds a great smoky depth).
Step-by-Step Instructions
- The Deep Soak: Combine all marinade ingredients with the chicken. Let it rest in the fridge for at least 8 hours (up to 24). The honey and lime will tenderize the meat while infusing it with flavor.
- Grill & Char: Heat a grill pan over medium heat. Cook the chicken for 5–6 minutes per side.Chef’s Tip: Only flip once! This ensures those beautiful, charred grill marks that make the chicken look as good as it tastes. Let it rest for 3 minutes before slicing into strips.
- Mix the Sauce: Whisk the ranch and hot sauce together in a small bowl. Taste it—add more hot sauce if you’re feeling brave!
- The Assembly Line: Divide the lettuce into four large bowls. Layer on the beans, corn, peppers, onions, and tomatoes.
- The Final Layer: Add the warm grilled chicken and fresh avocado. Top with a handful of tortilla strips and cilantro.
- The Drizzle: Spoon the spicy ranch over the top and serve with a lime wedge for an extra burst of acidity.
Tips & Tricks for Success
- Corn Hack: If you want a “roasted” flavor without the grill, toss canned corn in a dry skillet over high heat for 3–4 minutes until it starts to pop and brown.
- Tortilla Strip Alternative: If you don’t have tortilla strips, crushed corn chips or even toasted pepitas (pumpkin seeds) provide a fantastic keto-friendly crunch.
- Meal Prep: This is an amazing prep meal! Store the chicken and beans together, but keep the lettuce and avocado separate. Don’t add the dressing or tortilla strips until the moment you’re ready to eat.
Nutrition Information (Per Serving)
| Calories | Protein | Fat | Carbs | Fiber | Sodium |
| 529 | 30g | 30g | 48g | 14g | 791mg |
Disclaimer: Nutrition facts are estimates. For lower fat/calories, substitute the ranch base with a Greek yogurt-based ranch.
