Description
This Spicy Southwest Salad is a picture-perfect copycat of the famous Chick-Fil-A salad served with an easy creamy salsa dressing!
Ingredients
Scale
- 1.25 lb chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ancho chili powder
- 1/2 tsp paprika
- 1 tsp white granulated sugar
- 1/2 tsp black pepper
- 2 tbsp olive or avocado oil
- 8–10 oz spring salad mix
- 1 cup cherry tomatoes, chopped
- 1 large red bell pepper, sliced
- 1/2 cup corn, drained
- 1/2 cup black beans, drained and rinsed
- 1 cup shredded Mexican cheese mix
- 1/4 cup roasted and salted pepitas
- 1/2 cup toasted tortilla strips
- 1/2 cup mayonnaise
- 1/2 cup spicy salsa
- 1/2 lime, juice only
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Slice: Slice each chicken breast horizontally into two even pieces.
- Season: Mix the seasonings together and coat the chicken halves evenly on both sides.
- Cook: Heat oil in a pan over medium heat and cook chicken for 3-5 minutes per side until cooked through.
- Prep Chicken: Let the chicken cool on a cutting board, then slice thinly.
- Blend Dressing: Pulse mayonnaise, salsa, lime juice, cumin, salt, and pepper in a small blender until smooth.
- Assemble: Divide salad mix among four bowls and top with sliced chicken, tomatoes, peppers, corn, black beans, and shredded cheese.
- Finish: Add pepitas and tortilla strips on top and serve with the creamy salsa dressing.
Notes
The chicken and dressing can be prepared ahead of time and stored in the refrigerator for 3-4 days to make assembly faster.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course, Salad
- Method: Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 665 kcal
- Sugar: 6 g
- Sodium: 1510 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 129 mg
Keywords: Southwest salad, copycat Chick-Fil-A salad, creamy salsa dressing, chicken salad, meal prep