Name: Spicy Southwest Salad (with Spicy Ranch Dressing)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southwest
Ingredients: For the Chicken Marinade:; Juice and zest of 1 lime; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1 tablespoon honey; 1 tablespoon avocado oil; 2 boneless chicken breasts; For the Spicy Ranch Dressing:; 1/2 cup ranch dressing; 1–2 tablespoons hot sauce (like chipotle Cholula); For the Salad:; 6 cups chopped green leaf lettuce; 1 cup cherry tomatoes, halved; 1 cup canned black beans, drained and rinsed; 1 red bell pepper, diced; 1 avocado, diced; 1 cup corn (frozen, canned, or fresh); 1/2 small red onion, thinly sliced; 1/2 cup tortilla strips; Fresh cilantro and lime wedges, for garnish

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This spicy southwest salad is a crave-worthy copycat of the Chick-Fil-A classic, perfect for days when I want something hearty, fresh, and packed with flavor. Juicy grilled chicken marinated in a sweet and spicy honey lime blend is served over crisp greens with black beans, corn, avocado, red onions, and tortilla strips—then drizzled in a creamy, spicy ranch dressing. It’s an easy, filling, and satisfying meal that’s perfect for lunch or dinner.

Spicy Southwest Salad (with Spicy Ranch Dressing)

Why You’ll Love This Recipe

I love how quick and easy it is to whip this up—just 30 minutes of active time. It’s loaded with protein, fiber, and colorful veggies, making it feel more like a full entrée than a simple salad. Plus, it tastes just like the restaurant version but costs much less per serving. I can also customize it to suit anyone’s spice level or dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lime (juice and zest)
garlic powder
cumin
chili powder
salt
honey
avocado oil
chicken breasts
ranch dressing
hot sauce (I use chipotle Cholula, but any kind works)
green leaf lettuce
tomatoes
black beans
red bell pepper
avocados
corn (frozen, canned, or fresh)
red onion
tortilla strips
cilantro and lime wedges (for garnish)

Directions

Marinate the Chicken: I mix the lime juice and zest with garlic powder, cumin, chili powder, salt, honey, and oil. Then I toss the chicken breasts in the marinade and refrigerate them for at least 8 hours (overnight works great!).
Grill the Chicken: I heat a grill pan over medium, spray it with cooking spray, then grill the chicken for 5–6 minutes per side until cooked through. After letting it rest, I slice it into thin strips.
Make the Dressing: I combine ranch dressing with hot sauce in a small bowl and mix until smooth.
Assemble the Salad: I start with chopped lettuce, then layer in tomatoes, black beans, bell peppers, avocado, corn, red onion, grilled chicken, and tortilla strips. I top it all off with cilantro, a squeeze of lime, and a drizzle of spicy ranch.

Servings and timing

This recipe makes 4 hearty entrée salads. It takes about 10 minutes to prep and 10 minutes to cook, plus marinating time. If I prep ahead, it all comes together in about 20 minutes total.

Variations

Vegan: I swap the chicken for tofu, use vegan ranch, and replace honey with maple syrup.
Mild version: I skip the hot sauce and use plain ranch instead.
Extra cheesy: I like to add shredded cheddar, Cotija, or pepper jack cheese for more richness.
Southwest steak salad: When I’m craving something different, I sub skirt steak instead of chicken.
Beans: Pinto, kidney, or even chickpeas work if I don’t have black beans.

Storage/Reheating

If I’m storing leftovers, I keep everything separate—the chicken, veggies, dressing, and tortilla strips—in airtight containers. The salad stays fresh for up to 2 days. I always add the avocado, tortilla strips, and dressing just before serving so they don’t get soggy or brown. I reheat the chicken gently in the microwave for 30–60 seconds if I want it warm.

FAQs

How should I store leftovers?

I store the undressed salad in airtight containers for up to 2 days. I wait to add avocado, tortilla strips, and dressing until just before eating to keep everything fresh.

Is this salad gluten-free?

Yes, as long as the tortilla strips and hot sauce are certified gluten-free. I always double-check labels to be safe.

What dressing goes best with this salad?

I love mixing ranch dressing with hot sauce for a spicy, creamy dressing that pairs perfectly with the grilled chicken. But an avocado lime dressing or cilantro vinaigrette would also be great.

Is grilled chicken salad healthy?

Absolutely. This one’s packed with lean protein, fiber, and healthy fats. I keep it even lighter by using low-sodium beans and a moderate amount of dressing.

Can I prep this salad ahead of time?

Yes! I marinate and grill the chicken ahead of time, and prep the beans, onions, and peppers too. I just hold off on the lettuce, avocado, and dressing until I’m ready to serve.

Conclusion

This spicy southwest salad is one of my favorite meals to make when I want something fresh, flavorful, and filling without spending a fortune. It’s easy to prep ahead, full of bold Tex-Mex flavors, and customizable for everyone in the family. Whether I’m hosting a crowd or packing a healthy lunch, this salad never disappoints.