This hearty, flavor-packed Spicy Southwest Salad is a homemade take on the Chick-Fil-A favorite.
Juicy marinated chicken breasts, grilled to perfection, are layered over crisp greens and topped with Tex-Mex favorites like corn, black beans, avocado, tortilla strips, and a zesty spicy ranch dressing.
It’s colorful, filling, and way more budget-friendly than hitting the drive-thru.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes once marinated, perfect for busy weeknights.
- Budget-Friendly – Costs about half of what you’d pay at Chick-Fil-A.
- Perfectly Filling – Packed with protein, fiber, and healthy fats so it actually keeps you full.
- Fresh & Flavorful – Bold Tex-Mex flavors with creamy, crunchy, and spicy toppings in every bite.
- Customizable – Easy to adapt for vegetarian, vegan, or even steak lovers.
Ingredients
For the Chicken Marinade
- 1 lime, zest and juice
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt (reduce to ¼ tsp if using pre-seasoned blends)
- 1 Tbsp honey
- 1 Tbsp avocado oil (or olive oil)
- 2 boneless, skinless chicken breasts
For the Salad
- 6 cups lettuce (leaf lettuce, romaine, or mixed greens)
- 1 cup cherry or grape tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen and thawed, canned, or fresh)
- 1 bell pepper (red, yellow, or orange), sliced
- 1 avocado, sliced
- ½ red onion, thinly sliced
- ½ cup tortilla strips (or crushed tortilla chips)
- Fresh cilantro, chopped (for garnish)
For the Dressing
- ½ cup ranch dressing (homemade or store-bought)
- 2–3 Tbsp hot sauce (Chipotle Cholula, Sriracha, or Tapatio recommended)
Step-by-Step Instructions
- Marinate the Chicken
- In a large bowl or zip-top bag, whisk together lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and oil.
- Add chicken breasts, coat well, and refrigerate for at least 8 hours (up to 24 hours).
- Grill the Chicken
- Heat a grill pan over medium heat and spray with cooking oil.
- Cook chicken for 5–6 minutes per side, without flipping multiple times, until fully cooked (165°F internal temp).
- Let rest, then slice into strips.
- Make the Dressing
- Stir together ranch dressing and hot sauce in a small bowl. Set aside.
- Assemble the Salad
- Layer greens in large bowls.
- Top with grilled chicken, tomatoes, beans, corn, bell pepper, avocado, onion, tortilla strips, and cilantro.
- Drizzle with spicy ranch dressing and serve immediately.
Tips & Mistakes to Avoid
- Don’t over-flip chicken on the grill—let it cook evenly on each side for the best grill marks.
- Add tortilla strips just before serving to keep them crunchy.
- Slice avocado and tomatoes at the last minute to avoid browning and sogginess.
- If prepping ahead, store dressing and toppings separately until ready to serve.
Substitutions
- Chicken Breasts → Swap with tofu, jackfruit, or skirt steak.
- Ranch + Hot Sauce → Use premade southwest dressing or avocado lime dressing.
- Black Beans → Try pinto beans, kidney beans, or chickpeas.
- Tortilla Strips → Use crushed tortilla chips if unavailable.
- Cilantro → Substitute parsley if you don’t like cilantro.
What to Serve With It
- DIY Salad Bar – Great for family dinners or parties.
- Wrap It Up – Use a tortilla to make a southwest chicken wrap.
- Mason Jar Salad – Layer ingredients for an easy grab-and-go lunch.
- Salad Pizza – Top flatbread or pizza crust with salad for a fun twist.
- Drinks & Dessert – Pair with cucumber lime water or margaritas, and finish with citrus sorbet.
Storage Instructions
- Store salad components separately for up to 2 days.
- Keep dressing in a jar in the fridge for up to 1 week.
- Avoid adding avocado and tortilla strips until serving.
Nutrition (per serving)
- Calories: 529
- Protein: 30g
- Fat: 30g (mostly healthy fats from avocado & oil)
- Carbs: 48g
- Fiber: 14g
- Sodium: 791mg