This fresh Chick-fil-A salad is a perfect copycat! Southwest chicken salad starts with spicy grilled chicken, mixed with fresh veggies, topped with a spicy-sweet salad dressing, and finished with crunchy tortilla strips. This colorful salad is loaded with southwest flavors and plenty of texture!
In a large bowl add the chicken, 1 tablespoon oil, garlic powder, smoked paprika, chili powder, coarse kosher salt, ground black pepper, and cayenne pepper. Mix with tongs or clean hands until the chicken is fully coated.
1 pound boneless skinless chicken breasts, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon coarse kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper
In a saute pan add 1 tablespoon of avocado oil. Once the oil is hot add the chicken.
Saute or grill the chicken for 4-9 minutes on each side over medium heat. Remove from the skillet and set aside.
To a large bowl add the dressing ingredients. Mix until combined. Set aside.
½ cup sour cream, ⅓ cup salsa, ¼ mayonnaise, ¼ cup milk, juice from 1 lime, 1 tablespoon honey, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ⅛ teaspoon coarse kosher salt
To a large bowl add the salad ingredients, chicken, and dressing. Toss until fully combined.
2 hearts romaine, 5 ounces spring mix, 1 cup black beans, 1 cup frozen corn, 1 cup cherry tomatoes, 1 cup fiesta / Mexican cheese, ½ cup red bell pepper, ¼ cup cilantro, 1 cup tortilla strips
Notes
You can add ripe avocados, cucumbers, jalapenos, green onion, red onion, or anything you need to make this a perfect salad.
If you prefer shredded chicken, you can shred the tender chicken instead of slicing it into strips.
Add some sliced jalapenos, chipotle peppers, or green chilies to make it spicier.
Greek yogurt can be used instead of sour cream.
The Southwestern flavors in this salad pair well with all kinds of dressings. If you want to switch it up on occasion, try a cilantro lime dressing or ranch dressing.
If making ahead of time, do not dress the entire salad. Store leftovers separately covered in the fridge.