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–+ servings
Spicy Southwest Salad

Spicy Southwest Salad: A Flavorful Twist on Healthy Dining

This Spicy Southwest Salad is a vibrant dish loaded with proteins, fresh veggies, and gluten-free ingredients, perfect for healthy dining.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dishes
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup White Wine Vinegar Substitute with apple cider vinegar for a sweeter taste.
  • 1/2 cup Orange Juice Use lemon juice for a brighter flavor.
  • 1/4 cup Avocado Oil Olive oil or canola oil works as alternatives.
  • 2 cloves Minced Garlic Substitute with garlic powder if fresh isn't on hand.
  • 1/2 teaspoon Cayenne Omit for a milder salad or use paprika for a different kick.
  • 1 teaspoon Smoked Paprika Regular paprika or chili powder can be used as substitutes.
  • 1 teaspoon Salt Adjust to your taste preferences.
  • 1/2 teaspoon Pepper Freshly cracked black pepper is ideal for the richest flavor.
For the Salad
  • 2 pieces Chicken Breasts Swap for grilled turkey or tofu for a vegetarian version.
  • 1 piece Red Bell Pepper Any bell pepper or cucumber can serve as a substitute.
  • 4 cups Chopped Spinach Romaine lettuce can add a nice crunch.
  • 1 cup Grape Tomatoes Substitute with halved cherry or regular tomatoes.
  • 1 can Black Beans Cooked chickpeas also work well.
  • 1 cup Corn Fresh or frozen corn is perfect.
  • 1 cup Shredded Cheese Try vegan cheese for a dairy-free option.
  • 1/4 cup Pepitas Consider sunflower seeds for a similar texture.
  • 1 cup Crumbled Tortilla Chips Use crushed crackers for a gluten-free alternative.
For the Final Touch
  • 1 cup Southwest Salad Dressing Any vinaigrette can substitute or use tahini dressing for a dairy-free option.

Equipment

  • bowl
  • blender
  • Baking Sheet
  • Oven
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Spicy Southwest Salad
  1. In a large bowl, combine the marinade ingredients including white wine vinegar, orange juice, minced garlic, cayenne, smoked paprika, salt, and pepper. Whisk until well blended and then add the chicken breasts, making sure they are fully coated. Cover and place in the refrigerator to marinate for at least 30 minutes, or ideally overnight.
  2. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, and place the marinated chicken breasts on it. Bake for 15 minutes. After this time, add sliced red bell pepper to the baking sheet and continue baking for an additional 15 minutes, or until the chicken is cooked through.
  3. In a blender, combine the remaining dressing ingredients: avocado oil, white wine vinegar, orange juice, minced garlic, cayenne, smoked paprika, salt, and pepper. Blend until smooth and creamy. Set aside.
  4. In a large mixing bowl, add the chopped spinach, black beans, corn, grape tomatoes, and shredded cheese. Gently toss together until well combined.
  5. Once the chicken and bell peppers are out of the oven, let them rest for a few minutes. Slice the chicken into bite-sized pieces and add to the bowl with the greens and beans. Toss everything together gently.
  6. Plate the mixture into bowls. Top each serving with crumbled tortilla chips and pepitas. Drizzle with the prepared Southwest dressing and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 38gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 1000IUVitamin C: 45mgCalcium: 200mgIron: 3mg

Notes

This salad is packed with flavor and can be customized with various proteins and vegetables to suit your preference.

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