Spicy Southwest Salad (with Spicy Ranch Dressing)

Spicy Southwest Salad with Spicy Ranch Dressing is a bold, vibrant dish loaded with fresh veggies, protein, crunch, and creamy heat. It’s one of those salads that doesn’t feel like a salad—it feels like a full, flavor-packed meal that keeps me coming back for more. With a zesty homemade dressing and tons of texture, it’s perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

I love this salad because it’s hearty, colorful, and super satisfying. The spicy ranch ties everything together with creamy, tangy heat, and the mix of fresh vegetables, protein, and toppings creates the perfect bite every time. It’s easy to throw together, endlessly customizable, and way more exciting than a basic salad. Whether I’m feeding a crowd or just myself, this one always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Romaine lettuce or mixed greens
• Grilled chicken breast or blackened tofu
• Black beans (rinsed and drained)
• Corn (grilled or canned)
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Avocado, diced
• Shredded cheddar or pepper jack cheese
• Crushed tortilla chips or corn strips
• Fresh cilantro (optional, for garnish)

For the spicy ranch dressing:

• Mayonnaise
• Sour cream or Greek yogurt
• Hot sauce or sriracha
• Ranch seasoning (homemade or store-bought)
• Garlic powder
• Lime juice
• Salt and pepper

Directions

1. I start by making the dressing: in a small bowl, I whisk together mayo, sour cream, ranch seasoning, lime juice, garlic powder, and hot sauce until smooth and creamy. I chill it in the fridge while prepping the rest.

2. In a large bowl, I layer the lettuce, grilled chicken, black beans, corn, tomatoes, red onion, avocado, and cheese.

3. Just before serving, I drizzle the spicy ranch dressing over the salad and toss everything gently to coat.

4. I top it off with crushed tortilla chips and fresh cilantro for added crunch and flavor.

Servings and timing

This recipe makes about 4 servings and takes around 20–25 minutes to put together. It’s quick, filling, and perfect for a weeknight dinner or lunch prep.

Variations

I switch up the protein by using grilled shrimp, taco-seasoned ground beef, or even crispy chickpeas. If I want it lighter, I skip the cheese or chips and load up on extra veggies. Sometimes I add diced jalapeños for extra spice or use chipotle in the dressing for smoky heat. It also works great as a wrap filling or a burrito bowl base.

Storage/Reheating

I store the salad components separately if I’m prepping ahead. The dressing lasts up to a week in the fridge, and the salad ingredients stay fresh for 3–4 days when kept in airtight containers. I don’t recommend storing the tossed salad, as the greens and chips can get soggy.

FAQs

Can I make the dressing less spicy?

Yes, I just reduce the amount of hot sauce or skip it altogether. The ranch base still gives plenty of flavor without the heat.

What’s the best lettuce to use?

I usually go with romaine for crunch, but any leafy greens like spinach, spring mix, or a mix of both will work well.

Can I make this salad vegan?

Absolutely. I swap the chicken for tofu or tempeh, use dairy-free cheese and sour cream, and make the dressing with vegan mayo and yogurt.

How do I make the chicken extra flavorful?

I season it with a blend of chili powder, cumin, garlic powder, and smoked paprika before grilling or searing—it gives the perfect Southwest vibe.

Can I use store-bought dressing?

Yes, a bottled spicy ranch or chipotle ranch works fine if I’m short on time, but the homemade version really takes it to the next level.

Conclusion

Spicy Southwest Salad with Spicy Ranch Dressing is everything I want in a salad—flavorful, filling, and full of personality. It’s easy to throw together, completely customizable, and guaranteed to wake up my taste buds. Whether I’m enjoying it as a light dinner or prepping it for the week, it never fails to deliver a satisfying, spicy bite.

Spicy Southwest Salad (with Spicy Ranch Dressing)

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• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 5 minutes (if grilling protein)
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad, Main Course
• Method: No-Cook / Grilling (for protein)
• Cuisine: Southwest / Tex-Mex
• Diet: Gluten Free

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Description

This Spicy Southwest Salad with Spicy Ranch Dressing is a bold, hearty meal loaded with fresh veggies, protein, and crunchy toppings—all brought together with a creamy, zesty homemade dressing. Perfect for lunch, dinner, or meal prep, this Southwest-inspired salad is satisfying, flavorful, and ready in just 25 minutes.

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Ingredients

For the Salad:

• 6 cups chopped romaine lettuce or mixed greens
• 2 grilled chicken breasts (or blackened tofu), sliced
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (grilled, frozen, or canned)
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 1 avocado, diced
• ½ cup shredded cheddar or pepper jack cheese
• 1 cup crushed tortilla chips or crispy corn strips
• Fresh cilantro, chopped (optional, for garnish)

For the Spicy Ranch Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 1–2 tbsp hot sauce or sriracha (to taste)
• 2 tsp ranch seasoning mix (homemade or store-bought)
• ½ tsp garlic powder
• 1 tbsp fresh lime juice
• Salt and pepper, to taste

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Instructions

1. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, hot sauce, ranch seasoning, garlic powder, lime juice, salt, and pepper. Chill in the fridge while prepping the salad.
2. Assemble the salad: In a large bowl, layer romaine lettuce, grilled chicken, black beans, corn, tomatoes, red onion, avocado, and cheese.
3. Dress and toss: Just before serving, drizzle with spicy ranch dressing and toss gently to coat.
4. Top and serve: Sprinkle with crushed tortilla chips and garnish with cilantro, if using. Serve immediately.

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Notes

• Swap chicken for grilled shrimp, taco-seasoned beef, or crispy chickpeas.
• Use chipotle in adobo instead of hot sauce for smoky flavor.
• For a lighter version, skip cheese or chips and load up on veggies.
• Makes a great wrap or burrito bowl base.
• Store dressing separately and assemble fresh for meal prep.