This Easy Spicy Southwest Chicken Salad is a tasty mix of grilled chicken, crunchy veggies, and a zesty dressing that will make your taste buds dance! It’s fresh, colorful, and full of flavor!
Perfect for lunch or a light dinner, I love how quick it is to whip up. Just toss everything together, and you’re ready to enjoy a plate of yum! Plus, who can resist a little spice? 🌶️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the star here. For a quicker option, you can use rotisserie chicken. Shredded or cubed, it’s still delicious and saves time!
Spices: The chili powder and cumin pack a flavorful punch. If you want to adjust the spice level, leave out the cayenne pepper or use a milder spice blend instead.
Greens: Romaine lettuce adds crunch, but feel free to swap in spinach or mixed greens. They work well too!
Beans: Black beans are classic, but pinto beans or chickpeas can be good alternatives. They add protein and fiber!
Avocado: Fresh avocado is creamy and delicious. If you don’t have one, try using diced mango for a fruity twist!
What’s the Best Way to Cook Chicken for This Salad?
Cooking the chicken just right is key for a juicy bite in your salad. Start by seasoning the chicken with the spice mix. This adds great flavor. Use a grill pan or skillet over medium-high heat for the perfect char.
- Heat the pan and add a little oil before placing in the chicken.
- Cook for 5-6 minutes on each side until cooked through (165°F internal temp).
- Let it rest post-cooking so juices redistribute, then slice it up!
Easy Spicy Southwest Chicken Salad
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 6 cups romaine lettuce, chopped
- 1 cup sweet corn kernels (canned or fresh)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, thinly sliced
- 1 medium tomato, diced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup multicolored tortilla strips
- Fresh cilantro leaves for garnish
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1-2 tablespoons lime juice (fresh)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- Water to thin if needed
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 15 minutes on prep and cooking the chicken, and about 5-10 minutes assembling the salad and making the dressing. It’s quick, colorful, and oh-so-delicious!
Step-by-Step Instructions:
1. Season the Chicken:
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Take the chicken breasts and rub them with olive oil, then coat them evenly with this spice mixture. This will ensure a flavorful kick!
2. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Place the seasoned chicken breasts in the pan and cook for about 5-6 minutes on each side. You want them to be cooked through and beautifully charred. Once cooked, remove them from the pan and let them rest for a few minutes before slicing thinly.
3. Make the Dressing:
In a bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. If the dressing is too thick, add a little water until you reach your desired consistency. This dressing adds a creamy and spicy touch to your salad!
4. Assemble the Salad:
On a large serving plate or in a bowl, arrange the chopped romaine lettuce as the base. Next, creatively layer sections of sweet corn, black beans, red bell pepper, tomato, red onion, avocado slices, and tortilla strips over the lettuce. It’s like making a colorful masterpiece!
5. Add the Chicken and Dressing:
Place the sliced grilled chicken right in the center of your salad. Drizzle the spicy dressing generously over everything, making it look inviting and delicious!
6. Garnish and Serve:
Top your salad with fresh cilantro leaves for an extra burst of flavor. Serve immediately and feel free to toss everything together before eating. Enjoy your vibrant, flavorful Easy Spicy Southwest Chicken Salad!
FAQ for Easy Spicy Southwest Chicken Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Shredded or cubed leftover chicken works perfectly in this salad. Just toss it in with the veggies and dressing to save some time!
How Can I Make This Salad Vegetarian?
No problem! Simply skip the chicken and add more beans or some grilled veggies like zucchini or bell peppers. You can also toss in quinoa for added protein.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the dressing separate until you’re ready to eat to prevent the greens from becoming soggy!
Can I Make the Dressing Ahead of Time?
Yes, you can! The dressing can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator, and give it a good stir before using.
