Spicy Southwest Salad (with Spicy Ranch Dressing)

This spicy Southwest salad is one of my favorite meals when I want something fresh, flavorful, and with just the right amount of heat. I love how it combines crisp vegetables, tender protein, and a creamy, spicy ranch dressing that ties everything together. It’s perfect for lunch, dinner, or even meal prep for the week.

Why You’ll Love This Recipe

I like that this salad is both hearty and refreshing. The combination of crunchy lettuce, juicy tomatoes, creamy avocado, sweet corn, and black beans makes it filling, while the spicy ranch dressing adds a kick that keeps it exciting. I can easily customize the toppings and heat level to match my mood. It’s a colorful, satisfying dish that’s just as good for a weekday meal as it is for entertaining.

Ingredients

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

• Romaine lettuce, chopped

• Cooked chicken breast, sliced (grilled or pan-seared)

• Cherry tomatoes, halved

• Avocado, diced

• Black beans, rinsed and drained

• Corn kernels (fresh, canned, or roasted)

• Red bell pepper, diced

• Shredded cheddar or Monterey Jack cheese

• Green onions, sliced

• Fresh cilantro, chopped

For the Spicy Ranch Dressing:

• Ranch dressing (homemade or store-bought)

• Hot sauce or chipotle sauce

• Fresh lime juice

• Garlic powder

• Smoked paprika

Directions

1. I start by preparing all the vegetables, chopping the lettuce, halving the tomatoes, and dicing the avocado and bell pepper.

2. In a large salad bowl, I layer the romaine lettuce as the base.

3. I arrange the chicken slices, tomatoes, avocado, black beans, corn, bell pepper, cheese, green onions, and cilantro over the lettuce.

4. For the dressing, I whisk together ranch dressing, hot sauce or chipotle sauce, lime juice, garlic powder, and smoked paprika until smooth.

5. I drizzle the dressing over the salad just before serving, or serve it on the side so everyone can add as much as they like.

Servings and timing

This recipe serves about 4 people as a main course or 6 as a side. It takes me roughly 20 minutes to prepare, especially if I have pre-cooked chicken on hand.

Variations

I sometimes swap chicken for grilled shrimp or steak for a different protein. For a vegetarian version, I skip the meat and add more beans or roasted sweet potatoes. If I want extra crunch, I top it with crispy tortilla strips. For a creamier kick, I mix a spoonful of Greek yogurt into the dressing.

Storage/Reheating

I store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. The spicy ranch dressing can be stored separately in a jar for up to 5 days. If the chicken or other proteins need reheating, I warm them gently in a skillet or microwave before adding to the salad to keep the lettuce fresh.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the ingredients in advance and store them separately, then assemble just before serving.

How can I make the dressing spicier?

I add more hot sauce or blend in a chipotle pepper in adobo for smoky heat.

Can I use store-bought spicy ranch?

Yes, but I like making my own because I can control the flavor and spice level.

What kind of chicken works best?

I prefer grilled chicken breast for a smoky flavor, but rotisserie chicken is a quick and easy option.

How do I keep the avocado from browning?

I toss it with a little lime juice before adding it to the salad.

Conclusion

I love making this spicy Southwest salad because it’s colorful, flavorful, and full of textures that make every bite exciting. The spicy ranch dressing brings just the right heat, making it a dish I keep coming back to for both casual meals and gatherings.

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