Southwest Spicy Chicken Salad

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My Southwest Spicy Chicken Salad is always popular and makes a quick and easy meal the whole family will enjoy. Cooked chicken is combined with crunchy vegetables in a creamy sauce flavored with dry ranch seasoning and my favorite hot sauce for that all important kick of spice.

Southwest Spicy Chicken Salad

My guys love spicy food, and now that we live in Texas, they really love that they can get spicy food almost anywhere we eat out. However, there’s a great variety of products available at the local supermarket to spice up food and recipes at home.

This Southwest Spicy Chicken Salad is chock full of ingredients that my crew loves to enjoy on a regular basis, so it’s no surprise that they devour this!

This easy spicy chicken salad recipe, is less cooking, more of an assembly job. Just prepare the vegetables, add the chicken and stir through the other flavorings and dressing ingredients. Yes, it really is that simple.

This is our favorite Spicy Chicken Salad recipe and here’s an expert tip! If you use Dry Ranch Dressing on a regular basis (I do!), then purchase it in the canister vs the individual packets. It’s much less expensive per serving that way.

Hidden Valley Original Ranch Seasoning and Salad Dressing Mix, 16 Ounce (Pack of 2)

Recipe ingredients

• CHICKEN: for ease I use canned cooked chicken to make the salad.
• MIRACLE WHIP: adds the creamy texture to the dressing, you could also use mayonnaise or plain yogurt.
• SEASONING: I season the salad using a pack of dry Ranch Mix, Hidden Valley is my favorite, but you can use any variety.
• HOT SAUCE: use your favorite brand of Hot Sauce to add the spicy kick to the salad dressing.
• VEGETABLES: use any variety of chopped or canned vegetables, I used a red and orange pepper, diced fresh tomatoes and canned corn kernels.
• BEANS: for ease I use canned black beans, if using dry beans you will need to soak them overnight then cook them to soften before cooling and adding to the salad.

How to make Spicy Chicken Salad

• Start by draining your chicken and adding it to a large mixing bowl.

• Add in miracle whip, hot sauce, and ranch mix.

• Add in vegetables.

• Stir until well combined. Refrigerate before serving.

Flavor variations

• I’ve used a can of cooked chicken, but you could also make this spicy chicken salad with rotisserie chicken or leftover roast chicken.
• Vary the vegetables you add to the salad, try some diced cucumber, cooked green beans, or green peas.
• I’ve used black beans, but you could substitute with other beans, try black eyed peas, or cannellini beans.
• Hot sauce gives this salad a lovely spicy kick, use any brand of hot sauce and go as hot as you like.
• Add a touch of sweetness to the salad and swap the hot sauce for sweet chili sauce.

Serving suggestions

This Southwest Spicy Chicken Salad makes a tasty lunch or light dinner option with a side of my Lemon Basil Orzo Pasta Salad, or a dressed green salad.

Leftover spicy chicken salad also stores really well and makes a quick any easy pack and go lunch the next day.

Recipe hints & tips

• Check the salad for seasoning and add a little more dry ranch mix if you think it needs it. Likewise if it’s not spicy enough add more hot sauce. Proper seasoning makes all the difference to the finished salad.
• This salad really benefits from being set aside in the refrigerator for a couple of hours, this allows all the flavors to meld together. So make earlier in the day, ready to serve at lunchtime or dinner.

FAQs

Try these other great salad recipes here at When is Dinner

• Mediterranean Tuna Salad
• Bacon Cheddar Ranch Potato Salad
• Creamy Bacon Parmesan Pasta Salad
• Caesar Salad Bacon Cups
• Apple & Pear Salad
• BLT Salad
• Egg Salad