Spicy Southwest Chicken Salad Recipe

This hot Southwest Chicken Salad is really a fresh, strong, and hearty meal full of flavor! It combines seasoned grilled chicken, black colored beans, corn, in addition to a medley of veggies, all topped by way of a zesty, spicy dressing. Perfect for meal, supper, or a light meal, this salad isn’t just wholesome but also gratifying. Plus, it is customizable, in order to adjust their education of spruce and blend in your chosen elements.

Step one: Season and Grill the Chicken

Inside a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Wipe the chicken breasts with olive-oil as well as the spruce blend until they are well-coated.

Preheat your barbeque grill (or stovetop grill pan) to medium-high temperature.

Grill the chicken for 6-8 mins per part, or until the internal temperature reaches 165°F (74°C). Remove from the barbecue grill and allow it to sleep for five full minutes before slicing.

Squeeze fresh lime liquid within the chicken before slicing for additional flavor.

Step 2: Prepare the Salad

Inside a big dish, combine the blended salad greens, cherry tomatoes, purple onion, corn, black colored beans, and avocado slices.

Include the shredded cheese and sprinkle with fresh cilantro.

Step three: Make the Spicy Southwest Dressing

Inside a small bowl, whisk collectively the sour ointment, mayonnaise, lime juice, olive-oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, sodium, and pepper until smooth and creamy.

Adjust the seasoning to your flavor, ıncluding more lime juice or cayenne pepper for extra kick.

Step 4: Assemble the Salad

Position the sliced grilled chicken in addition to the prepared salad.

Drizzle the spicy southwest dressing on the salad, or serve it in the part.

Top with tortilla strips or crushed tortilla chips for added crunch (recommended).

Step 5: Serve and revel in

Offer the salad straight away, garnished with additional cilantro or lime wedges if desired.

Serving Suggestions

This hot Southwest Chicken Salad sets well with cornbread, garlic bread, or chips and salsa. It is possible to provide it having a side of rice or quinoa for the heartier meal.

Recipe Variants

Hot Southwest Chicken Bowl

Change this salad right into a hearty bowl with the addition of rice or quinoa whilst the base. Layer the salad ingredients over the top for a stuffing and flavorful meal.

Vegetarian Southwest Salad

Omit the chicken and ınclude additional black colored beans, grilled veggies, or tofu for the gratifying vegetarian version of this salad.

Creamy Avocado Dressing

For a more healthy option, swap the mayo and bad lotion for a creamy avocado-based dressing. Blend avocado, lime juice, Greek yogurt, and spices for a wealthy, nutrient-packed dressing.

Add Extra Veggies

Feel free to bulk up the salad with additional veggies like bell peppers, cucumbers, or grilled zucchini for added crunch and color.

Keeping Leftovers

Saving the Salad

If you plan to keep the salad for later on, keep carefully the dressing and tortilla strips separate to avoid sogginess. Shop the salad in a airtight container into the refrigerator for up to 2 days.

Storing the Dressing

The spicy southwest dressing may be stored in a sealed container in the fridge for approximately 1 week.

Faqs

May ı make use of rotisserie chicken?

Yes, rotisserie chicken is a great time-saving option. Just shred or piece the chicken and season it by way of a little bit of chili dust and lime liquid for extra flavor.

Could ı make this salad beforehand?

Yes, you can easily prep all of the ingredients beforehand and shop all of them independently in the fridge. Assemble the salad prior to providing to keep it fresh and crunchy.

Just how can I make the salad less spicy?

To cut back the spice amount, omit the cayenne pepper in both the chicken seasoning as well as the dressing. You are able to work with a mild chili powder or add additional sour cream to the dressing to balance heat.

Can I cook the chicken in place of grilling it?

Yes, you can cook the chicken into the oven at 400°F (200°C) for about 20-25 mins, or before the internal temperature reaches 165°F (74°C).

How many other toppings can I ınclude?

Go ahead and get imaginative with toppings! Some great choices feature pickled jalapeños, diced bell peppers, roasted corn, as well as crumbled cotija cheese.

This hot Southwest Chicken Salad is really a flavorful, satisfying dish that’s perfect for any meal. It’s packed with protein, veggies, and strong tastes, rendering it a healthful and tasty option for anyone craving a spicy kick!

Yield: 4

Spicy Southwest Chicken Salad Recipe

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This hot Southwest Chicken Salad is just a fresh, bold, and hearty dish filled with flavor! It integrates seasoned grilled chicken, black beans, corn, as well as a medley of vegetables, all topped by way of a zesty, spicy dressing. Perfect for meal, dinner, or a light meal, this salad isn't only nutritionally beneficial but also gratifying. Plus, it’s customizable, in order to adjust the degree of spruce and mix in your chosen components.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• For the Chicken:
• 2 boneless, skinless chicken tits
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic dust
• 1/4 tsp onion dust
• 1/4 tsp cayenne pepper (adjust for spruce amount)
• Salt and pepper, to taste
• When it comes to Salad:
• 4 cups romaine lettuce or mixed vegetables, chopped
• 1 glass cherry tomatoes, halved
• 1 can (15 oz) black colored beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, diced
• 1/2 purple onion, thinly sliced
• 1/4 cup fresh cilantro, sliced
• 1/2 cup shredded cheddar or Mexican mozzarella cheese blend
• Tortilla strips or broken tortilla chips (for crunch)
• When it comes to Dressing:
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup mayonnaise
• 2 tbsp lime juice
• 1 tsp hot sauce (optional, adjust for spruce level)
• 1 tsp chili dust
• 1/2 tsp cumin
• 1/2 tsp garlic dust
• Salt and pepper, to taste

Instructions

1. Ready the chicken:
   Within a normal size bowl, mix the chili powder, cumin, paprika, garlic powder, onion dust, cayenne pepper, sodium, and pepper. Wipe the spruce mixture uniformly over both edges of the chicken breasts.
2. Cook the chicken:
   Heat the coconut oil within a huge skillet over moderate heat. Add the chicken breasts and cook for 6-8 moments per side, or until completely prepared (inner heat of 165°F/75°C). When done, eliminate through the skillet and let sleep for 5 minutes. Slice the chicken into slim pieces.
3. Make the dressing:
   Inside a small bowl, whisk collectively the sour lotion (or Greek yogurt), mayonnaise, lime juice, hot sauce (if utilizing), chili powder, cumin, garlic powder, sodium, and pepper. Adjust seasoning to taste and set-aside.
4. Assemble the salad:
   Within a large salad bowl, combine the sliced lettuce, cherry tomatoes, black beans, corn, avocado, purple onion, cilantro, and shredded cheese.
5. Include the chicken:
   Top the salad using the sliced chicken white meat.
6. Include the dressing:
   Drizzle the spicy lime dressing on the salad and toss to combine, or offer the dressing regarding the side for individual choice.
7. Garnish:
   Garnish with tortilla strips or crushed tortilla chips for added crunch. Offer instantly.

Notes

• You can easily grill the chicken as opposed to pan-frying it for any included smoky flavor.
• Feel free to adjust the spice level by ıncorporating more or less cayenne pepper or hot sauce.
• For the lighter version, replace the mayonnaise with extra Greek yogurt or bad cream.
• This salad could be made forward by preparing the chicken and dressing ahead of time and assembling every little thing right before serving.