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chick fil a southwest salad recipe

Chick-fil-A Southwest Salad Recipe

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Prep Time 15 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 large romaine heart, chopped (about 4 cups)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup tortilla strips
  • 1 avocado, sliced
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1 small garlic clove, minced

Method
 

  1. Whisk the 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1 tsp cumin, 1/2 tsp chili powder, 1/4 tsp salt, and minced garlic together until glossy. Set aside.
  2. Combine the 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Coat the chicken in 1 tbsp olive oil, press the rub onto both sides, and sear in a hot skillet over medium-high heat for 5 to 6 minutes per side until it reaches 165°F (74°C). Rest for 5 minutes, then slice.
  3. In the same skillet over medium-high heat, spread the 1 cup corn in a single layer and char for 2 to 3 minutes without stirring, then toss and cook 1 to 2 minutes more until speckled.
  4. Layer the 4 cups romaine across a platter, then top with the 1 cup cherry tomatoes, 1/2 sliced red onion, drained black beans, charred corn, and sliced chicken.
  5. Add the sliced avocado and 1/2 cup Monterey Jack, scatter the 1/4 cup tortilla strips on top, and drizzle the chili-lime dressing over everything before serving.

Notes

The dressing can be made up to 5 days ahead and kept in a sealed jar in the fridge. If you're packing this for lunch, keep the dressing in a separate container and add the avocado and tortilla strips right before you eat so nothing goes soggy or brown. The chicken is also good cold, sliced straight from the fridge.