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Spicy Southwest Salad Recipe
Ash Tyrrell

Spicy Southwest Salad Recipe

I recently decided to recreate the beloved Spicy Southwest Chicken Salad from Chick-fil-A at home, and let me tell you—it was a game-changer! Packed with bold flavors, creamy textures, and a delightful crunch, this salad has quickly become a staple in my kitchen. Whether you're looking for a satisfying lunch or a hearty dinner, this recipe delivers on all fronts.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts – Opt for boneless skinless breasts for ease of preparation.
  • ⅓ cup dill pickle juice – Marinates the chicken infusing it with a tangy flavor.
  • 1 tablespoon sour cream – Adds creaminess and helps the spices adhere to the chicken.
  • ½ teaspoon cayenne pepper – Provides a spicy kick.
  • ½ teaspoon smoked paprika – Imparts a smoky depth.
  • ½ teaspoon ancho chili powder – Gives a mild heat and earthy flavor.
  • ½ teaspoon salt – Enhances all the flavors.
  • ½ teaspoon black pepper – Adds a subtle heat.
  • ½ teaspoon garlic powder – Offers a savory undertone.
  • 2 tablespoons olive oil – For cooking the chicken.
  • ⅓ cup mayonnaise – Forms the creamy base.
  • ½ cup hot jalapeño salsa – Brings heat and flavor; adjust the amount based on your spice tolerance.
  • ⅓ cup sour cream – Balances the heat with its coolness.
  • ½ cup fresh cilantro leaves – Adds freshness and a burst of color.
  • 2 tablespoons of lime juice – Provides acidity and brightness.
  • Pinch of salt and black pepper – Season to taste.
  • ½ teaspoon ancho chili powder – Enhances the smoky flavor.
  • ½ teaspoon garlic powder – Deepens the savory notes.
  • 4 cups romaine lettuce – Chopped; serves as the crisp base.
  • 1½ cups cherry tomatoes – Halved; adds juiciness and sweetness.
  • 1 cup black beans – Rinsed and drained; offers protein and texture.
  • 1 cup corn kernels – Rinsed and drained; brings sweetness and crunch.
  • ⅓ cup red onion – Thinly sliced; provides a sharp contrast.
  • 1 avocado – Diced; contributes creaminess.
  • ½ cup shredded cheddar cheese – Adds richness.
  • ½ cup tortilla strips – For crunch.
  • ¼ cup chili lime pepitas – Optional; offers an extra layer of flavor and crunch.

Method
 

  1. Begin by marinating the chicken breasts in a mixture of dill pickle juice, sour cream, cayenne pepper, smoked paprika, ancho chili powder, salt, black pepper, and garlic powder. Let it sit for at least 15 minutes to absorb the flavors. Cook the marinated chicken in a skillet with olive oil over medium heat for about 5-7 minutes per side, or until fully cooked. Once done, let it rest for a few minutes before slicing it thinly.
  2. In a bowl, combine mayonnaise, hot jalapeño salsa, sour cream, fresh cilantro leaves, lime juice, salt, black pepper, ancho chili powder, and garlic powder. Whisk until the dressing is smooth and well-blended. Taste and adjust seasoning if necessary.
  3. In a large salad bowl, layer the chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced red onion, diced avocado, shredded cheddar cheese, tortilla strips, and chili lime pepitas. Top with the sliced spicy chicken. Drizzle the prepared dressing over the salad. Toss gently to combine all ingredients evenly.

Notes

  • Marinate Longer: For deeper flavor, marinate the chicken for 30 minutes to an hour.
  • Grill the Chicken: Grilling adds a smoky flavor that complements the spices.
  • Customize the Heat: Adjust the amount of cayenne pepper and jalapeño salsa to suit your spice preference.
  • Add Fresh Herbs: Incorporate fresh cilantro or parsley for added freshness.
  • Make Ahead: Prepare the dressing and chop vegetables in advance to save time.