Spicy Southwest Avocado Chicken Salad

This lively salad combines grilled chicken, creamy avocado, and a mix of colorful veggies for a protein-packed meal topped with spicy ranch dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Mexican

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 pieces boneless grilled chicken breasts or thighs, sliced Use boneless for easier slicing.
4 cups romaine or mixed lettuce, chopped Hearts of romaine hold up best.
1 piece ripe avocado, diced Firm-but-yielding texture keeps chunks intact.
2 cups tortilla strips, store-bought or homemade Baked or fried corn tortillas both work.
1 cup red and yellow bell peppers, diced Adds sweetness and color.
1 cup cooked or canned corn kernels, drained Frozen-and-thawed corn is an easy fresh-tasting option.
1 can canned black beans, rinsed and drained Reduces sodium and removes canning liquid.
1/2 cup spicy ranch dressing, homemade or store-bought Chipotle or jalapeño-infused ranch complements the salad.

Method

Preparation

Season the chicken and grill until the internal temperature reaches 165°F, using a probe thermometer to confirm doneness.
Chop the lettuce and dice the avocado for even distribution.
Combine diced bell peppers, corn, and rinsed black beans in a large bowl.
Slice the cooked chicken and layer over the salad base.
Drizzle spicy ranch and add tortilla strips just before serving for crunch.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 2gSodium: 800mgFiber: 10gSugar: 5g

Notes

Store assembled salad components separately when possible to keep textures intact. For a lighter dressing, thin spicy ranch with a little plain yogurt; for a gluten-free bowl, confirm tortilla strips are corn-based.

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