Spicy Southwest Salad With Ranch (Print Version)
Zesty Southwest salad with grilled chicken, black beans, corn and a creamy spicy ranch—ready in 35 minutes.
# What You'll Need:
→ Salad Base
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper (adjust to taste)
08 - Salt and pepper, to taste
09 - 5 cups romaine lettuce, chopped
10 - 1 cup cherry tomatoes, halved
11 - 1 cup black beans, rinsed and drained
12 - 1 cup corn kernels (fresh, frozen, or canned)
13 - 1/2 red onion, thinly sliced
14 - 1/2 cup shredded cheddar or Monterey Jack cheese
15 - 1 avocado, diced
16 - 1/2 cup tortilla strips (store-bought or homemade)
17 - 2 tablespoons chopped fresh cilantro
→ Spicy Ranch Dressing
18 - 1/2 cup mayonnaise
19 - 1/3 cup sour cream
20 - 1/4 cup buttermilk
21 - 2 tablespoons lime juice
22 - 1 tablespoon chopped fresh chives
23 - 1 tablespoon chopped fresh parsley
24 - 1 teaspoon dried dill
25 - 1 teaspoon garlic powder
26 - 1 teaspoon onion powder
27 - 1 to 2 teaspoons hot sauce (such as Sriracha)
28 - 1/4 teaspoon cayenne pepper
29 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Set a grill pan or skillet over medium-high heat and allow it to come to temperature.
02 - In a small bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Brush the spice mixture evenly over both sides of each chicken breast.
03 - Place the seasoned chicken onto the hot grill pan and cook for 5 to 7 minutes per side, until fully cooked through and the juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
04 - In a separate mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, lime juice, chives, parsley, dried dill, garlic powder, onion powder, hot sauce, cayenne pepper, salt, and black pepper until smooth and well combined. Adjust the seasoning and heat level to your preference.
05 - In a large salad bowl, layer the chopped romaine lettuce, cherry tomatoes, black beans, corn kernels, red onion slices, shredded cheese, diced avocado, and fresh cilantro.
06 - Add the sliced grilled chicken on top of the salad. Drizzle generously with the spicy ranch dressing and sprinkle with tortilla strips. Toss gently to combine, or serve the dressing and tortilla strips on the side. Serve immediately.
# Expert Suggestions:
01 -
- The spicy ranch dressing is the kind of thing you will want to put on everything from burgers to roasted potatoes once you taste it.
- It comes together fast enough for a weeknight dinner but looks impressive enough for casual entertaining with friends.
02 -
- Letting the dressed salad sit for more than about fifteen minutes turns the romaine soggy and the tortilla strips soft, so dress only what you plan to eat immediately.
- The dressing thickens considerably in the refrigerator, so stir in a splash of buttermilk to loosen it back up when you use leftovers the next day.
03 -
- Pound the chicken to an even half inch thickness before seasoning and you will never deal with a dry, overcooked edge again.
- Toasting the cumin in a dry skillet for thirty seconds before mixing it into the spice blend awakens a depth of flavor that raw cumin simply cannot match.