This Easy Spicy Southwest Chicken Salad is packed with fresh ingredients and a little kick! You’ll find juicy chicken, crisp veggies, and zesty dressing that brings it all together.
It’s a perfect dish for lunch or a light dinner, and it comes together quickly. I love adding extra avocado on top—because who can resist more avocado, right? 🥑💚
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal here for quick cooking and a lean protein. You could also use grilled chicken thighs for more flavor or make it veggie-friendly with grilled tofu or chickpeas!
Spices: The combination of chili powder, cumin, smoked paprika, garlic powder, and cayenne gives the chicken a spicy kick. You can adjust the spices based on your family’s spice tolerance. Try paprika or taco seasoning if you’re out!
Lettuce: Romaine is crunchy and fresh, making it perfect for salads. You can swap it with mixed greens, spinach, or even kale for a different texture and flavor.
Beans: Canned black beans add protein and fiber, and they’re a great quick addition. If you have cooked kidney or pinto beans, they work too. Don’t forget to drain and rinse them!
Dressing: The spicy southwest dressing is creamy and zesty. For a lighter option, use Greek yogurt or add a splash of olive oil instead of mayonnaise. You could even skip the dairy entirely for a vegan option!
How Do I Cook Juicy Chicken With Flavor?
Cooking chicken just right can be tricky, but with a few steps, you’ll get perfectly juicy, flavorful chicken every time!
- **Season Well:** Make sure to rub the spices thoroughly all over the chicken to help build layers of flavor.
- **Heat is Key:** Use medium-high heat for that nice char. This locks in moisture and flavor. Don’t rush it!
- **Rest Before Slicing:** After the chicken is cooked, let it sit for about 5 minutes before you slice it. This keeps the juices inside, making each bite tender.
Easy Spicy Southwest Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (adjust to taste for spice)
- Salt and pepper, to taste
- 6 cups romaine lettuce, chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 red bell pepper, thinly sliced
- 1 medium tomato, diced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup tortilla strips (multicolored if available)
- Fresh cilantro leaves for garnish
For the Spicy Southwest Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1-2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time and around 15 minutes for cooking, totaling roughly 30 minutes from start to finish. Perfect for a quick weekday meal or a weekend gathering!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Rub this spice mixture evenly over both sides of the chicken breasts, making sure it’s well coated.
2. Cook the Chicken:
Heat the olive oil in a grill pan or skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until they are fully cooked and nicely charred. Once done, remove the chicken from the heat and let it rest for about 5 minutes before slicing.
3. Make the Dressing:
In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, smoked paprika, garlic powder, cayenne (if you want more heat), and salt and pepper until everything is smooth and well combined. Taste and adjust the seasoning if needed.
4. Assemble the Salad:
On a large plate or in a bowl, arrange the chopped romaine lettuce as the base. Layer on the sliced chicken, black beans, corn, red bell pepper, diced tomato, sliced red onion, and avocado. You can either group these ingredients in sections or mix them all together—it’s up to you!
5. Drizzle Dressing:
Spoon the spicy southwest dressing generously over the salad, making sure to cover everything with that delicious flavor. Top it off with fresh cilantro leaves for a burst of color and taste.
6. Serve Immediately:
Enjoy your vibrant and flavorful Easy Spicy Southwest Chicken Salad right away! It’s even better with extra lime wedges on the side for a zesty squeeze.
This recipe is colorful and packed with crisp veggies, flavorful grilled chicken, creamy avocado, and crunchy tortilla strips, all brought together by a spicy, tangy dressing. Perfect for a quick, healthy, and satisfying meal!
FAQ
Can I Use Pre-Cooked Chicken for This Salad?
Absolutely! Using pre-cooked rotisserie chicken can save you time. Just shred or slice the chicken and toss it in with the other ingredients. You may want to warm it slightly to add to the salad’s overall flavor.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and add an extra cup of black beans or chickpeas for protein. You could also include grilled vegetables such as zucchini, bell peppers, or corn for added flavor and texture!
What Should I Do with Leftover Dressing?
Leftover dressing can be stored in an airtight container in the fridge for up to a week. It’s great as a dip for veggies or as a dressing for other salads. Just give it a good shake before using, as some separation may occur.
Can I Prepare This Salad in Advance?
You can prep the components in advance (like chopping the vegetables and cooking the chicken) and store them separately in the fridge. However, it’s best to assemble the salad and add the dressing just before serving to keep the lettuce crisp!
