Chick Fil A Spicy Southwest Salad Copycat Recipe

Top shot of Spicy Southwest Salad (Chick-Fil-A Copycat Recipe) in a white bowl.

Chick Fil A Spicy Southwest Salad Copycat Recipe

If you love the Spicy Southwest Salad at Chick-Fil-A but want to make it at home, then this tested and perfect recipe is for you! My family and I have been loving this homemade copycat salad and make it regularly. It saves money, can be easily made in just 40 minutes, and is truly the best healthy weeknight meal!

Course Dinner, Lunch, Dinner, Appetizer, Salad

Cuisine Southwest

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings Salads

Calories 343kcal

Author Christine McMichael

Ingredients

Southwest Chicken Marinade

1/4 cup white wine vinegar or any vinegar
2 Tablespoons orange juice
1 Tablespoon avocado oil
2 teaspoons minced garlic
1/4 teaspoon cayenne
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium chicken breasts or 3 small

Spicy Southwest Chicken Salad

1 large red bell pepper, chopped
6-8 cups chopped spinach or romaine
1 cup grape tomatoes, sliced
1/2 cup black beans
1/2 cup corn
1/2 cup shredded cheese
1/4 cup pepitas
1 cup crumbled tortilla chips or tortilla strips
1/3 cup Southwest Salad Dressing

Instructions

Marinating the Chicken

Mix the ingredients for the marinade together.
Place the chicken in an airtight container or freezer bag and pour the marinade over it.
Marinate the chicken overnight (or for at least 30 minutes before baking).

Making the Spicy Southwest Salads

Preheat the oven to 350 degress F.
Place the marinated chicken on a baking sheet and bake for 15 minutes.
Add the chopped bell pepper to the baking sheet and continue to bake for another 15 minutes (or until the chicken is fully cooked).
While the chicken is baking, make the salad dressing.
Chop the spinach.
In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).
Add the chicken and bell peppers once they are done baking and toss together.
Plate each salad, add the pepitas, tortilla chips, and drizzle with dressing.
Serve and enjoy!

Video

Notes

Marinate the chicken anywhere from 30 minutes to 8 hours before baking! You can even bake the chicken in advance and keep it refrigerated for 3-4 days until you're ready to serve.
Other salad dressing ideas for this recipe include this Creamy Avocado Lime Dressing, 10-Minute Healthy Ranch Dressing, or Creamy Lemon Tahini Dressing for a dairy-free option.

Nutrition