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.
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
Instructions
- 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.
- Assemble the salad: In a large bowl, layer romaine lettuce, grilled chicken, black beans, corn, tomatoes, red onion, avocado, and cheese.
- Dress and toss: Just before serving, drizzle with spicy ranch dressing and toss gently to coat.
- Top and serve: Sprinkle with crushed tortilla chips and garnish with cilantro, if using. Serve immediately.
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.
