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chick fil a spicy southwest salad recipe

Chick-fil-A Spicy Southwest Salad Recipe

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Prep Time 15 minutes
Cook Time 1 minute
Total Time 35 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 cups romaine lettuce, chopped
  • 2 cups mixed greens
  • 1 cup corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 1 avocado, sliced
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup tortilla strips
  • 3 tbsp fresh lime juice
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 small garlic clove, minced

Method
 

  1. Mix the cayenne, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken dry and press the spice rub firmly onto both sides. Rest at room temperature for 10 minutes if time allows.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes, then slice thin.
  3. Add the corn kernels to the same skillet over high heat. Spread in a single layer and cook undisturbed for 2 to 3 minutes, then toss and cook 1 minute more until charred. Transfer to a bowl.
  4. Whisk together the lime juice, olive oil, honey, chili powder, cumin, salt, and minced garlic for about 30 seconds until emulsified.
  5. Toss the romaine and mixed greens with two-thirds of the dressing. Divide between 2 bowls and top with the corn, black beans, grape tomatoes, and Monterey Jack cheese.
  6. Lay the sliced chicken over each salad, arrange the avocado slices alongside, scatter the tortilla strips over the top, and drizzle with the remaining dressing. Serve immediately.

Notes

The dressing can be made up to 3 days ahead and kept in a sealed jar in the fridge. If you are cooking for 4, double every ingredient, but keep the skillet cooking in 2 batches so the chicken actually sears rather than steams. The tortilla strips go soft fast once dressed, so add them right at the end.