Chick-fil-A Southwest Salad Recipe

Name: Chick-fil-A Southwest Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Yield: 2
Cuisine: American
Ingredients: ½ cup Mayonnaise (½ cup mayonnaise (full-fat preferred)); ½ cup Sour Cream (½ cup sour cream (full-fat preferred)); ¼ cup Cilantro (¼ cup fresh cilantro); 1 tsp Chili Powder (1 teaspoon chili powder); ½ tsp Cumin Seeds (½ teaspoon cumin); ¾ tsp Table Salt (¼ teaspoon salt (more or less to taste) + ½ teaspoon salt (more or less to taste)); 1 piece Lime Juice (1 squeeze fresh lime juice (plus more to taste)); 2 pieces Chicken Breast (2 large thinly-sliced boneless, skinless chicken breasts (approximately 4 ounces each)); ½ cup Pickle Juice (½ cup dill pickle juice (optional but encouraged)) — optional; ¼ tsp Cayenne Pepper (¼ teaspoon cayenne pepper); ¼ tsp Paprika (¼ teaspoon paprika); ¼ tsp Garlic Powder (¼ teaspoon garlic powder); ¼ tsp Onion Powder (¼ teaspoon onion powder); ¼ tsp Black Pepper (¼ teaspoon freshly ground black pepper (more or less to taste)); 8 cup Mixed Greens (8-9 cups mixed greens (spinach, red lettuce, green lettuce, arugula, baby romaine, etc.) — up to 9); ¼ cup Black Beans (¼ cup cooked black beans (drained and rinsed if canned)); ¼ cup Corn (¼ cup fire-roasted corn kernels (drained and rinsed if canned, defrosted if frozen)); 12 pieces Grape Tomato (12 grape tomatoes); ¼ cup Red Bell Pepper (¼ cup roasted red peppers (diced)); ½ cup Tortilla Strip (½ cup tortilla strips)

Chick-fil-A Southwest Salad Recipe - Salad (American)

95 minAmerican

Servings2

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Ingredients

For 2 servings

Mayonnaise½ cup · ½ cup mayonnaise (full-fat preferred)
Sour Cream½ cup · ½ cup sour cream (full-fat preferred)
Cilantro¼ cup · ¼ cup fresh cilantro
Chili Powder1 tsp · 1 teaspoon chili powder
Cumin Seeds½ tsp · ½ teaspoon cumin
Table Salt¾ tsp · ¼ teaspoon salt (more or less to taste) + ½ teaspoon salt (more or less to taste)
Lime Juice1 piece · 1 squeeze fresh lime juice (plus more to taste)
Chicken Breast2 pieces · 2 large thinly-sliced boneless, skinless chicken breasts (approximately 4 ounces each)
Pickle Juice½ cup · ½ cup dill pickle juice (optional but encouraged) · optional
Cayenne Pepper¼ tsp · ¼ teaspoon cayenne pepper
Paprika¼ tsp · ¼ teaspoon paprika
Garlic Powder¼ tsp · ¼ teaspoon garlic powder
Onion Powder¼ tsp · ¼ teaspoon onion powder
Black Pepper¼ tsp · ¼ teaspoon freshly ground black pepper (more or less to taste)
Mixed Greens8 cup · 8-9 cups mixed greens (spinach, red lettuce, green lettuce, arugula, baby romaine, etc.) — up to 9
Black Beans¼ cup · ¼ cup cooked black beans (drained and rinsed if canned)
Corn¼ cup · ¼ cup fire-roasted corn kernels (drained and rinsed if canned, defrosted if frozen)
Grape Tomato12 pieces · 12 grape tomatoes
Red Bell Pepper¼ cup · ¼ cup roasted red peppers (diced)
Tortilla Strip½ cup · ½ cup tortilla strips

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Steps

1To Prepare the Chicken
2Place 2 large thinly-sliced boneless, skinless chicken breasts in airtight container. Pour ½ cup dill pickle juice over chicken, covering chicken breasts completely.
3Secure lid on container and place in refrigerator. Marinate chicken 1 hour. Do not marinate longer than 8 hours.
4For the Creamy Salsa Dressing
5Add ½ cup mayonnaise, ½ cup sour cream, ¼ cup fresh cilantro, 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon salt to blender. Blend ingredients together until fully combined into smooth mixture. Pause blender and scrape down sides as needed to thoroughly combine ingredients.
6Once mixture is smooth, taste dressing and add 1 squeeze fresh lime juice. Blend or stir mixture to incorporate lime juice, then taste dressing again. Add lime juice and/or salt as desired.
7When satisfied with flavor of dressing, transfer mixture to jar or bowl. Set aside or refrigerate until ready to use.
8For the Spicy Grilled Chicken
9Preheat grill to medium-high heat, approximately 375° to 400° Fahrenheit.
10Add ¼ teaspoon cayenne pepper, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to small mixing bowl. Whisk ingredients together until well blended.
11Remove chicken from pickle juice marinade and pat chicken breasts completely dry on all sides with paper towels. Place chicken breasts on large plate.
12Season chicken breasts generously on all sides with prepared spice blend. Rub or pat spice blend into chicken to ensure coverage.
13Lightly spray grill rack with neutral-flavored spray oil, then place seasoned chicken breasts on grill rack over indirect heat. Grill chicken breasts 5 minutes.
14Flip chicken breasts over and grill 5 to 8 minutes more, or until internal temperature reaches 158° to 160° Fahrenheit.
15Once chicken reaches 158° to 160° Fahrenheit internally, carefully remove chicken from grill and place on cutting board. Set chicken aside to rest 5 minutes.
16After 5 minutes, slice chicken breasts into strips or bite-sized chunks.
17For the Southwest Salad
18Add 8-9 cups mixed greens, ¼ cup cooked black beans, ¼ cup fire-roasted corn kernels, 12 grape tomatoes, and ¼ cup roasted red peppers to large mixing bowl. Toss ingredients together until well blended.
19Divide salad mixture evenly between 2 serving bowls.
20Top each bowl of salad with grilled chicken. Garnish salads with ½ cup tortilla strips and serve immediately with prepared salsa dressing.