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Spicy Southwest Chicken Salad with Avocado Ranch

A vibrant and healthy Southwest-inspired salad featuring spice-rubbed grilled chicken and a creamy, homemade avocado ranch dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southwest
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Spices
  • 2 boneless, skinless chicken breasts pounded to even thickness
  • 1 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional
Avocado Ranch Dressing
  • 2 ripe avocados divided use
  • 1 cup plain Greek yogurt
  • 1/4 cup buttermilk or milk with 1 tsp lemon juice
  • 1 clove garlic minced
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro leaves
Salad Base
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels canned or grilled
  • 1 cup black beans rinsed and drained
  • 1/2 cup red onion thinly sliced
  • 1 jalapeño seeded and minced, optional
  • 1/2 cup shredded cheddar cheese
  • 1 handful tortilla strips for topping

Equipment

  • Grill pan or cast-iron skillet
  • Blender or food processor
  • Mixing bowl

Method
 

Cooking Steps
  1. Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a bowl; rub over chicken and let sit for 15 minutes.
  2. Blend one avocado, Greek yogurt, buttermilk, garlic, lime juice, cilantro, and seasoning until smooth; refrigerate until ready to use.
  3. Heat oil in a skillet over medium-high heat and sear chicken for 5-6 minutes per side until cooked through (165°F).
  4. Transfer chicken to a board, rest for 5 minutes, then slice into strips.
  5. Combine lettuce, tomatoes, corn, beans, onion, and jalapeño in a large bowl.
  6. Top salad with sliced chicken, cubed remaining avocado, and shredded cheese.
  7. Drizzle with dressing, toss gently, and garnish with extra cilantro and tortilla strips before serving.

Notes

Store undressed salad and dressing separately in airtight containers for up to 2 days. The dressing can be refrigerated for up to 4 days.