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Quick Homemade Spicy Southwest Salad

Delicious Quick Homemade Spicy Southwest Salad You'll Love

This Quick Homemade Spicy Southwest Salad is a vibrant and flavorful dish, perfect for busy weeknights and customizable to everyone's taste.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 24 minutes
Total Time 59 minutes
Servings: 4 servings
Course: Salads
Cuisine: Southwestern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 Juice of Lime Use lemon as a substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can be used as an alternative.
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder Adjust based on heat preference.
  • 1 teaspoon Salt
  • 1 tablespoon Honey Maple syrup can be a vegan substitute.
  • 2 tablespoons Avocado Oil Light oils like olive or canola work well.
For the Salad
  • 2 pieces Chicken Breasts Substitute with firm tofu or chickpeas for a vegetarian version.
  • 1 cup Ranch Dressing Use vegan ranch or Greek yogurt as an alternative.
  • to taste Hot Sauce Customize the amount based on preference.
  • 4 cups Green Leaf Lettuce Romaine can be used as a substitute.
  • 1 cup Tomatoes Opt for cherry tomatoes for a sweeter touch.
  • 1 can Black Beans Canned kidney or pinto beans could be used instead.
  • 1 piece Red Bell Pepper Any sweet pepper variant works.
  • 1 piece Avocados Adjust quantity based on preference.
  • 1 cup Corn Frozen corn works well after thawing.
  • 1/4 cup Red Onion Can be swapped with green onions for a milder taste.
  • 1 cup Tortilla Strips Substitute with crushed tortilla chips.
  • 1/4 cup Cilantro Omit if not preferred.
  • 2 pieces Lime Wedges Lemon can be used if lime is unavailable.

Equipment

  • Grill pan
  • mixing bowl
  • zip-top bag
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a large bowl or zip-top bag, mix together lime juice, garlic powder, cumin, chili powder, salt, honey, and avocado oil. Add chicken breasts and coat well. Refrigerate for 8 to 24 hours.
  2. Preheat a grill pan over medium heat, apply cooking spray, then add marinated chicken. Cook for 5 to 6 minutes on each side until fully cooked and internal temperature reaches 165°F.
  3. In a small bowl, mix ranch dressing with hot sauce until smooth. Adjust hot sauce to taste.
  4. Divide green leaf lettuce into bowls. Layer each with sliced chicken, diced tomatoes, black beans, red bell pepper, avocado, corn, and red onion.
  5. Top with tortilla strips and cilantro. Serve lime wedges on the side and drizzle with spicy ranch dressing.

Nutrition

Serving: 1saladCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 50IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Marinate chicken for at least 8 hours for best flavor. Store salad components separately to maintain freshness.

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