Spicy Southwest Avocado Chicken Salad
A vibrant salad featuring grilled chicken, creamy avocado, crunchy tortilla strips, roasted bell peppers, sweet corn, and black beans, all tossed in a tangy spicy ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Southwest
- Diet: Gluten-Free
Ingredients
- Grilled chicken breasts or thighs, sliced
- Romaine or mixed lettuce, chopped
- Ripe avocado, diced
- Tortilla strips, store-bought or homemade
- Red and yellow bell peppers, diced
- Cooked or canned corn kernels, drained
- Canned black beans, rinsed and drained
- Spicy ranch dressing
Instructions
- Season and grill the chicken until it reaches 165°F internal temperature.
- Chop the lettuce and dice the avocado for even distribution.
- Combine bell peppers, corn, and black beans in a large bowl.
- Layer sliced grilled chicken over the salad base.
- Drizzle spicy ranch and scatter tortilla strips just before tossing.
Notes
Swap romaine for sturdy kale leaves for a heartier green, and use low-sodium canned beans to better control salt levels.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg