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Spicy Southwest Salad Recipe

Ingredients

• 1 lime juiced and zested
• 1 tsp garlic powder
• ½ tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• 2 tbsp honey
• 1 tbsp avocado oil
• 2 chicken breasts
• ½ cup ranch dressing
• 3 tbsp hot sauce of choice
• 1 head green leaf lettuce chopped
• 2 tomatoes diced
• 1 can black beans drained and rinsed
• 1 red bell pepper sliced
• 2 avocado sliced
• 1 cup corn
• ½ red onion sliced
• ½ cup tortilla strips
• cilantro for garnish
• lime wedges

Instructions

1. Step 1: Mix Up the Marinade
   In a large bowl or a gallon-sized ziplock bag, squeeze and zest a lime, then add garlic powder, cumin, chili powder, salt, honey, and avocado oil. Stir the mixture well until it becomes a smooth marinade.

2. Step 2: Marinate the Chicken
   Toss your chicken breasts into the marinade, making sure they get a good coat. Seal the ziplock bag or cover the bowl, then place it in the refrigerator. Let the flavors meld for at least 8 hours, but if you have the time, a full 24 hours will make those flavors pop!

3. Step 3: Heat Up Your Grill Pan
   Lightly spray a grill pan with some cooking spray and set it on medium heat. Give it a few minutes to heat up. You’ll know it’s ready when a drop of water sizzles on contact.

4. Step 4: Grill the Chicken
   Once your grill pan is nice and hot, lay the marinated chicken breasts onto it. Cook for about 5-6 minutes on each side, aiming for that golden sear. Once done, set them aside to cool off before slicing them into thin strips.

5. Step 5: Whip Up the Dressing
   While the chicken is cooking away, grab a small bowl and mix together the ranch dressing with your choice of hot sauce. Stir until the two are well-combined, creating a creamy and spicy concoction. Set this aside for later.

6. Step 6: Assemble the Salad
   In a large salad bowl, layer the chopped green leaf lettuce first. Then, top it with the sliced chicken, fresh tomatoes, rinsed black beans, sliced red bell pepper, creamy avocado slices, sweet corn, and red onion. Scatter tortilla strips on top for that delightful crunch.

7. Step 7: Garnish and Serve
   Drizzle your spicy ranch dressing over the salad and give it a gentle toss to combine all those vibrant ingredients. For the final touch, garnish with fresh cilantro and a squeeze of lime juice. Serve up with extra lime wedges on the side, and dig into your flavorful creation!

Notes

Cooking up this Spicy Southwest Salad is a breeze, but a few hiccups can happen along the way. One common misstep is forgetting to marinate the chicken long enough. A quick dip won't do justice to those flavors. Aim for at least 8 hours to let the spices work their magic.

Some folks tend to overcook the chicken. A dry chicken breast is never fun. Keep an eye on the clock; 5-6 minutes on each side should suffice for juicy perfection.

When assembling, resist the urge to overdress your greens. Too much dressing can turn your salad into a soggy affair. Drizzle lightly and taste as you go.

Lastly, don’t shy away from fresh lime juice and cilantro. They add a zesty freshness that ties everything together beautifully. Enjoy your culinary adventure!

Keywords: Southwestern Spicy Salad, Zesty Southwest Salad, Fiery Southwest Salad, Spicy Southwest Greens, Southwest Heat Salad, Bold Southwest Salad, Spiced Southwest Greens, Southwest Flavor Salad.