If you're looking for a bold and flavorful side, this Fiesta Salad with zesty dressing is a must-try! It’s one of my all-time favorite salads, thanks to the vibrant flavors and versatile ingredients. (A lot of times we add this chicken to make it a main dish!) In fact, we use this tangy, Tex-Mex-inspired dressing all the time—on rice bowls, tacos, grilled veggies, and of course, this salad.
Not only is the dressing packed with flavor, but a little goes a long way, making it perfect for adding a punch of taste without overpowering the dish. Whether you're serving it at a backyard BBQ, weeknight dinner, or potluck, this easy Fiesta Salad recipe is sure to be a hit. Give it a try and see why it’s a staple in our kitchen!
Ingredients
Dressing
- oil
- vinegar
- packet Hidden Vally Ranch FIESTA Dip Mix
Fiesta Salad
- green leaf lettuce
- frozen corn
- black beans
- bell pepper
- purple onion
- tomatoes
- black olives
- avocado
- cheddar cheese
Marinade
- ¼ cup dressing from above
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 Tablespoon vinegar
Instructions
Mix up dressing in a cruet or mason jar. I love these lids for a mason jar dressing!
Add marinade ingredients to chicken in baggie to glass dish and let sit for 30 minutes-8 hours. Grill about 7 minutes on each side until cooked through (165 degrees)
Mix salad ingredients together and top with dressing! Serve as main dish or side dish.
Equipment
Salads are so nice and easy and amazing to have as dinner, especially in the warmer months. Good quality kitchen tools are essential. Here is a link to my favorite salad making tools!
Demo!
Recipes to Try Soon
Fiesta Salad
Ingredients
Dressing
- ½ cup oil
- ½ cup distilled vinegar
- 1 packet Hidden Valley Ranch FIESTA dressing mix
Marinade - if using chicken
- ⅓ cup dressing from above
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ tsp black pepper
Salad
- 1 head green leaf lettuce washed and chopped
- 1 cup frozen corn thawed, heaping cup
- 1 can black beans drained and rinsed
- 1 green bell pepper chopped
- ½ purple onion sliced thinly
- 2-3 roma tomates seeded and chopped
- 1 can sliced black olives
- 1 avocado chopped
- ½ cup grated cheddar cheese
Additional Toppings
- tortilla strips
- cilantro leaves
Instructions
- Mix dressing in a cruet or mason jar and shake well. Combine marinade ingredients and marinate chicken for 30 minutes - 8 hours.
- Prepare veggies for salad.
- Grill chicken at 400℉ for 7 minutes on each side until internal temp of 165 is reached. Remove chicken and let rest for 5 minutes. Slice and top salad.
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