This Easy Spicy Southwest Chicken Salad is a colorful mix of veggies, juicy chicken, and a zesty dressing. Perfect for a quick meal that packs a punch!
I love how fresh and crunchy it is—just the right kick to keep things interesting! Plus, it only takes a few minutes to whip up. Who doesn’t love fast and tasty?
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish. If you’re short on time, grilled or rotisserie chicken works just as well. For a vegetarian twist, use grilled tofu or chickpeas instead!
Spices: Chili powder and cumin give this salad its Southwest flair. If you want it mild, skip the cayenne pepper or use paprika instead. You can also try taco seasoning if you have it on hand for a different flavor.
Greens: Romaine lettuce is crunchy and refreshing, but feel free to use mixed greens or spinach for variety. If you want a lower-carb option, use chopped zucchini or cucumber instead.
Dressings: The dressing is rich and creamy with mayo and sour cream. For lighter versions, swap in Greek yogurt and use avocado instead of sour cream. You can also add a bit of hot sauce for extra heat!
How Do I Grill Chicken Perfectly?
Grilling chicken can be tricky, but with these tips, you’ll get it right every time. Make sure to season well and use a medium-high heat. Here’s how:
- Mix olive oil with your spices and rub it on both sides of the chicken. This adds flavor and helps it not stick to the grill.
- Use a preheated grill pan or skillet for even cooking. Place the chicken in the pan and let it cook without moving it for 5-7 minutes on one side.
- Flip the chicken and cook until it’s evenly charred and reaches an internal temp of 165°F (75°C). This ensures it’s juicy and not overcooked!
- Allow it to rest for 5 minutes before slicing. This helps it retain its juices, making it tender and delicious!
Easy Spicy Southwest Chicken Salad
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (adjust for spice preference)
- Salt and black pepper, to taste
For the Salad:
- 4 cups romaine lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, thinly sliced
- 1 medium tomato, diced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup tortilla strips (multicolor or plain)
- Fresh cilantro leaves, for garnish
For the Spicy Southwest Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
How Much Time Will You Need?
This vibrant and tasty salad will take you about 20-30 minutes to prepare. You’ll need about 10-15 minutes to cook the chicken, then another 10-15 minutes to make the dressing and assemble the salad. It’s quick, fresh, and satisfying!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by mixing together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Once combined, rub this spice mixture evenly over both sides of the chicken breasts. This will give your chicken a flavorful kick!
2. Cooking the Chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, place the chicken breasts in the pan. Cook them until they’re charred and fully cooked through, which should take about 5-7 minutes per side. After cooking, remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly. Resting helps keep the chicken juicy!
3. Making the Dressing:
In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until smooth. Taste it and adjust the seasoning if needed. You want it zesty and flavorful!
4. Assembling the Salad:
On a large serving platter or individual plates, lay out the chopped romaine lettuce as your salad base. Then, in sections, arrange the black beans, corn, red bell pepper slices, diced tomato, red onion slices, sliced avocado, and tortilla strips on top of the lettuce, creating a colorful display.
5. Final Touches:
Place the sliced grilled chicken in the center or along one side of your salad arrangement. Drizzle the spicy southwest dressing generously over the entire salad, making sure to cover all the colorful goodies.
6. Garnish and Serve:
Finish off by garnishing your salad with fresh cilantro leaves. Serve immediately and enjoy this fresh, spicy, and colorful Southwest Chicken Salad!
This recipe combines smoky, spicy flavors with crunchy veggies and creamy avocado, topped with zesty dressing and crispy tortilla strips for the perfect texture. Enjoy your delicious, fresh salad!
FAQ for Easy Spicy Southwest Chicken Salad
Can I Use a Different Protein?
Absolutely! Feel free to substitute grilled shrimp, steak, or even plant-based proteins like tofu or tempeh for a vegetarian option. Just make sure to adjust the cooking times accordingly based on the protein you choose.
How do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. It’s best to separate the dressing from the salad to keep the ingredients fresh longer. When you’re ready to eat, simply add the dressing back in and mix!
Can I Make The Dressing Ahead of Time?
Yes, you can make the dressing in advance! Store it in an airtight container in the fridge for up to 1 week. Just give it a good stir before using, as it may thicken a little while refrigerated.
How Can I Make This Salad Spicier?
If you’re looking for more heat, you can add extra cayenne pepper or include diced jalapeños in your salad. For an added kick, drizzle some hot sauce over the top just before serving!
