Copycat Chick-fil-A Spicy Southwest Salad Recipe | Easy & Healthy
This Copycat Chick-fil-A Spicy Southwest Salad is a flavorful, nutritious meal featuring seasoned grilled chicken, fresh veggies, creamy salsa dressing, and crunchy toppings like tortilla strips and chili lime pepitas. Perfect for busy families, it’s a satisfying and healthy dinner option that’s easy to prepare and packed with bold Tex-Mex flavors.
Ingredients
Chicken Marinade
- 2 boneless skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 4 sprigs cilantro
- 3 tsp minced garlic
- 1 tsp cumin seeds or ½ tsp ground cumin
Chicken Seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp dried parsley
- ¼ tsp onion powder
- ¼ tsp ground cumin
Salad
- 1 ear corn
- 1 pint grape tomatoes halved
- 2 poblano peppers seeded and chopped
- 1 red bell pepper seeded and chopped
- 15 oz canned black beans drained and rinsed
- 3 cups mixed greens
- 3 oz Monterey Jack cheese shredded
- 3 oz cheddar cheese shredded
- 1 cup tortilla strips
- ¼ cup chili lime pepitas
Creamy Salsa Dressing
- ½ cup salsa
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp lime juice
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
Instructions
- Step 1: Marinate the Chicken: Start by marinating the chicken in olive oil, lime juice, cilantro, garlic, and cumin seeds. Seal everything in a gallon-size bag and let it sit for about an hour. This step ensures the chicken stays tender and absorbs all those amazing spices.
- Step 2: Prep the Veggies: While the chicken soaks up the marinade, roast an ear of corn in a skillet until slightly charred. Cut off the kernels and toss them with grape tomatoes, poblano peppers, and red bell pepper. Sauté the mix briefly to bring out their natural sweetness.
- Step 3: Whip Up the Creamy Salsa Dressing: Blend salsa, sour cream, mayo, lime juice, cumin, salt, and pepper until smooth. Chill the dressing until you’re ready to serve—it gets better as it sits!
- Step 4: Cook the Chicken: Remove the chicken from the marinade and season both sides with a mix of smoked paprika, chili powder, garlic powder, and other spices. Pound the chicken thin using a meat mallet, then grill or pan-sear it until cooked through. Slice it into strips for easy serving.
- Step 5: Assemble the Salad: Toss the mixed greens, sautéed veggies, shredded cheese, and black beans in a large bowl. Top with the sliced chicken, tortilla strips, and pepitas. Drizzle generously with the creamy salsa dressing—or serve it on the side for dipping.
Notes
- Make Ahead: You can marinate the chicken in the morning and prep the salad later for a quick assembly at mealtime.
- Customizable: Swap mixed greens for your family’s preferred lettuce or salad mix.
- Spice Level: Adjust the heat by modifying or omitting chili powder, poblano peppers, and chili lime pepitas.
- Meal Prep: The grilled chicken also works well in burritos, tacos, or quesadillas for versatile leftovers.