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Copycat Chick-Fil-A Southwest Salad Recipe: A Tex-Mex Dream for Dinner!

Craving Chick-Fil-A’s Southwest Salad but want to skip the drive-thru? My homemade version is here to save the day! This vibrant entrée salad features tender, marinated grilled spicy chicken, crisp greens, creamy avocado, fresh veggies, crunchy tortilla strips, and a zesty southwest ranch dressing. Hearty enough to satisfy even the hungriest eaters (like my firefighter hubby!), it’s the perfect balance of bold Tex-Mex flavors and wholesome ingredients.

Why You’ll Love This Recipe:

  • Quick & Easy: Ready in 30 minutes—faster than waiting in line at the restaurant!
  • Budget-Friendly: Feed the whole family for a fraction of the cost.
  • Satisfying: Packed with protein, fiber, and healthy fats, this salad keeps you full and energized.

Ingredients You’ll Need:

  • For the Chicken Marinade:
    • 1 lime (juice & zest)
    • 1 tsp garlic powder
    • ½ tsp cumin
    • 1 tsp chili powder
    • ½ tsp salt
    • 2 tbsp honey
    • 1 tbsp avocado oil
    • 2 chicken breasts
  • For the Salad:
    • 1 head green leaf lettuce (or your favorite greens)
    • 2 tomatoes, diced
    • 1 can black beans, rinsed and drained
    • 1 red bell pepper, diced
    • 2 avocados, sliced
    • 1 cup corn (frozen, canned, or fresh)
    • ½ red onion, thinly sliced
    • ½ cup tortilla strips
  • For the Southwest Ranch Dressing:
    • ½ cup ranch dressing (store-bought or homemade)
    • 3 tbsp hot sauce (e.g., Cholula or your favorite)

Instructions:

  1. Marinate the Chicken:
    Combine lime juice, zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil in a bowl or zip-top bag. Add the chicken breasts, ensuring they’re well-coated. Refrigerate for at least 8 hours or overnight for best flavor.
  2. Grill the Chicken:
    Heat a grill pan over medium heat and lightly oil it. Grill chicken for 5-6 minutes per side or until fully cooked. Let rest, then slice into thin strips.
  3. Make the Dressing:
    Stir together ranch dressing and hot sauce in a small bowl. Adjust heat level to your liking.
  4. Assemble the Salad:
    In a large bowl or individual plates, layer lettuce, tomatoes, black beans, bell pepper, corn, onion, and tortilla strips. Top with grilled chicken and avocado slices.
  5. Serve:
    Drizzle the spicy ranch dressing over the salad, garnish with fresh cilantro if desired, and enjoy!

Tips for Success:

  • Prep Ahead: Marinate chicken and chop sturdy veggies like bell peppers and onions in advance to save time.
  • Grill Like a Pro: Preheat your grill pan to get perfect sear marks, and avoid flipping chicken repeatedly for best results.
  • Customize It: Swap chicken for tofu, steak, or even shrimp to switch things up.
  • Storage: Store components separately in airtight containers for up to 2 days.

Nutritional Info (Per Serving):

  • Calories: 529
  • Protein: 30g
  • Fat: 30g
  • Carbs: 48g
  • Fiber: 14g
  • Sodium: 791mg

This Copycat Chick-Fil-A Southwest Salad is as delicious as it is colorful! Whether you’re hosting a Tex-Mex night, meal prepping for the week, or simply looking for a fresh, wholesome meal, this recipe delivers on all fronts. 🌮🥗 Save this for your next dinner idea—it’s a keeper!

Spicy Southwest Salad
Print

Spicy Southwest Salad

Recipe by snackonmeat
Servings

4

salads
Prep time

10

minutes
Cooking time

10

minutes
Calories

529

kcal

This Spicy Southwest Salad is pure flavor bliss! Featuring a zesty marinade, creamy spicy ranch dressing, and plenty of fresh veggies, it’s bound to become your favorite homemade salad recipe. Perfect for a quick, healthy, and satisfying meal!
Quick Facts

Cost: .15 total (.04 per salad)

Ingredients

  • For the Chicken Marinade:

  • 1 lime, juiced and zested

  • 1 tsp garlic powder

  • ½ tsp cumin

  • 1 tsp chili powder

  • ½ tsp salt

  • 2 tbsp honey

  • 1 tbsp avocado oil

  • 2 chicken breasts

  • For the Spicy Ranch Dressing:

  • ½ cup ranch dressing

  • 2-3 tbsp hot sauce (e.g., Chipotle Cholula)

  • For the Salad:

  • 1 head green leaf lettuce, chopped

  • 2 tomatoes, diced

  • 1 can black beans, drained and rinsed

  • 1 red bell pepper, sliced

  • 2 avocados, sliced

  • 1 cup corn (fresh, canned, or frozen and thawed)

  • ½ red onion, thinly sliced

  • ½ cup tortilla strips

  • Fresh cilantro for garnish

  • Lime wedges for serving

Directions

  • Marinate the Chicken:
  • In a large bowl or a gallon-sized zip-top bag, combine all marinade ingredients. Add the chicken breasts and ensure they are fully coated. Refrigerate for at least 8 hours or up to 24 hours for maximum flavor.
  • Cook the Chicken:
  • Heat a grill pan over medium heat and lightly spray with cooking spray. Once hot, cook the marinated chicken breasts for 5-6 minutes per side, flipping only once to get perfect grill marks. Remove from the pan and let cool before slicing into thin strips.
  • Prepare the Spicy Ranch Dressing:
  • In a small bowl, stir together the ranch dressing and hot sauce until well combined. Adjust the amount of hot sauce to your spice preference.
  • Assemble the Salad:
  • Arrange the chopped lettuce in serving bowls or on a large platter. Top with sliced chicken, diced tomatoes, black beans, bell pepper, avocado slices, corn, red onion, and tortilla strips.
  • Finish and Serve:
  • Drizzle the spicy ranch dressing over the salad. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus. Enjoy!