Spicy Southwest Chicken Salad Food

SPICY SOUTHWEST SALAD RECIPE (CHICK-FIL-A COPYCAT)

Spicy Southwest Salad Recipe (Chick-Fil-A Copycat) image

Spicy, flavorful, crunchy, and delicious. This Spicy Southwest Salad copycat recipe tastes just like the Chick-Fil-A version! Make this easy salad in no time at all for a healthy weeknight meal that everyone will love.

Provided by Christine McMichael

Categories Dinner Lunch, Dinner, Appetizer Salad

Time 40m

Number Of Ingredients 18

Ingredients

1/4 cup white wine vinegar (or any vinegar)
2 Tbsp orange juice
1 Tbsp avocado oil
2 tsp minced garlic
1/4 tsp cayenne
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp pepper
2 chicken breasts (or 3 small)
1 large red bell pepper, chopped
6-8 cups chopped spinach (or romaine)
1 cup grape tomatoes, sliced
1/2 cup black beans
1/2 cup corn
1/2 cup shredded cheese
1/4 cup pepitas
1 cup crumbled tortilla chips (or tortilla strips)
1/3 cup Southwest Salad Dressing

Steps:

Mix the ingredients for the marinade together.
Place the chicken in an airtight container or freezer bag and pour the marinade over it.
Marinate the chicken overnight (or for at least 30 minutes before baking).
Preheat the oven to 350 degress F.
Place the marinated chicken on a baking sheet and bake for 15 minutes.
Add the chopped bell pepper to the baking sheet and continue to bake for another 15 minutes (or until the chicken is fully cooked).
While the chicken is baking, make the salad dressing.
Chop the spinach.
In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).
Add the chicken and bell peppers once they are done baking and toss together.
Plate each salad, add the peptias, tortilla chips, and drizzle with dressing.
Serve and enjoy!

Nutrition Facts : Calories 343 kcal, Carbohydrate 21 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 83 mg, Sodium 431 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

COPYCAT CHICK-FIL-A SPICY SOUTHWEST SALAD

Copycat Chick-Fil-A Spicy Southwest Salad image

Very likely the most popular salad in fast food history, this salad is even better at home. Chef, meet your new dinner party staple.

Provided by EmKenBken

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1/2 cup pickle juice
1/2 cup white vinegar
1/4 cup light brown sugar
1 tablespoon kosher salt
1/4 cup granulated sugar
2 tablespoons orange zest
2 tablespoons orange juice
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1 chicken bouillon cube
2 tablespoons vegetable oil
3 chicken breasts, about (14oz)
3 1/2 cups romaine lettuce leaves, torn
2 cups mixed greens
1/2 red bell pepper, thinly sliced
1 cup corn, broiled until charred
1 cup black beans, broiled until charred
1/3 cup cheese, monterey jack and cheddar, shredded
1/2 cup grape tomatoes
1/2 cup tortilla chips, crushed
1/4 cup coleslaw mix
1/4 cup carrot, shredded
3 tablespoons pepitas

Steps:

Brine:.
In a medium bowl whisk together ingredients for brine.
Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.

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