Description
A vibrant and flavorful Spicy Southwest Chicken Salad featuring grilled seasoned chicken breasts served over a bed of mixed greens, cherry tomatoes, red bell peppers, corn, black beans, and red onion, topped with cheddar cheese, cilantro, lime juice, and ranch dressing. This hearty, spicy salad combines smoky spices and fresh ingredients for a satisfying, healthy meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Spice Rub
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Ingredients
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup corn kernels
- 1/4 cup black beans, drained and rinsed
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar cheese
- 1/4 cup cilantro, chopped
Dressing and Garnish
- 1/4 cup ranch dressing
- 1 tablespoon lime juice
Instructions
- Preheat Grill or Pan: Preheat your grill or stovetop pan over medium heat to prepare for cooking the chicken.
- Prepare Chicken: Rub both sides of the chicken breasts with olive oil to help the spice rub stick and to promote even cooking.
- Mix Spices: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the flavorful spice rub.
- Season Chicken: Sprinkle the spice mixture evenly over both sides of the chicken breasts, ensuring they are well coated.
- Cook Chicken: Place the seasoned chicken breasts onto the grill or pan. Cook for 6-8 minutes on each side or until the internal temperature reaches 165°F and no pink remains inside.
- Rest and Slice Chicken: Remove the cooked chicken from heat and let it rest for 5 minutes to retain juices, then slice into thin strips.
- Assemble Salad Base: In a large salad bowl, add the mixed salad greens as the foundation for the salad.
- Add Vegetables: Top the greens with halved cherry tomatoes, diced red bell pepper, corn kernels, black beans, and thinly sliced red onion, distributing evenly.
- Add Cheese: Sprinkle shredded cheddar cheese on top of the salad ingredients for richness and flavor.
- Add Chicken: Place the sliced grilled chicken over the salad components for protein and spice.
- Dress Salad: Drizzle ranch dressing over the entire salad to add creaminess.
- Add Lime Juice: Squeeze fresh lime juice evenly over the salad to brighten the flavors.
- Garnish: Sprinkle chopped cilantro on top as a fresh, aromatic garnish.
- Toss Salad: Gently toss the salad to combine ingredients and distribute the dressing evenly without bruising the greens.
- Serve: Serve the spicy Southwest chicken salad immediately for the best flavor and texture.
Notes
- For extra heat, add more cayenne pepper or a splash of hot sauce.
- You can substitute ranch dressing with a cilantro-lime vinaigrette for a lighter option.
- Grilled chicken can be replaced with rotisserie chicken for a time-saving shortcut.
- This salad is great for meal prep; keep dressing separate until serving to prevent soggy greens.
- Use fresh lime juice for the best brightness and flavor.
