This Spicy Southwest Salad is a game-changer! 🔥 Packed with bold flavors, this Southwest Chicken Salad is loaded with spicy seasoned chicken, black beans, crisp veggies, and crunchy tortilla strips, all tossed in a creamy salsa dressing. Inspired by the Spicy Southwest Salad Chick-Fil-A, this homemade version is just as satisfying and perfect as a dinner recipe or meal prep option. Whether you’re craving Southwest Chicken for lunch or dinner, this salad brings the heat in the best way!
Why You’ll Love This Spicy Southwest Salad
- Packed with Flavor – Spicy, smoky, tangy, and creamy all in one bite!
- Protein-Rich – Featuring seasoned grilled chicken and hearty black beans.
- Crunchy & Satisfying – Roasted pepitas and toasted tortilla strips add the perfect crunch.
- Meal Prep Friendly – Make it ahead of time and enjoy it throughout the week.
Ingredients for the Best Spicy Southwest Salad
This salad is made with simple ingredients that come together for an explosion of flavors!
For the Chicken:
- 2 large chicken breasts (sliced in half horizontally)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ancho chili powder (adjust to spice preference)
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon sugar (balances out the heat)
- 1 tablespoon olive oil (or avocado oil)
Want it spicier? Add a pinch of cayenne pepper.
For the Salad:
- 4 cups spring salad mix
- 1 cup cherry tomatoes (halved)
- 1 red bell pepper (sliced thinly)
- ¾ cup corn kernels (canned, drained, or fresh)
- 1 cup black beans (drained and rinsed)
- 1 cup Mexican shredded cheese mix
- ¼ cup roasted, salted pepitas (pumpkin seeds)
- ½ cup toasted tortilla strips
For the Creamy Salsa Dressing:
- ½ cup mayonnaise (can use low-fat)
- ¼ cup spicy salsa (or use mild/medium based on preference)
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- Salt and black pepper to taste
How to Make Spicy Southwest Salad
1: Cook the Chicken
- In a small bowl, mix the seasonings together.
- Rub the seasoning mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for 3-5 minutes per side, until fully cooked.
- Let it rest for a few minutes, then slice into thin strips.
2: Make the Dressing
- Combine all dressing ingredients in a blender.
- Blend until smooth.
- Transfer to a container and refrigerate until ready to use.
3: Assemble the Salad
- Divide the salad mix evenly into four bowls.
- Top with sliced chicken, cherry tomatoes, bell peppers, corn, black beans, shredded cheese, pepitas, and tortilla strips.
- Drizzle with creamy salsa dressing.
- Toss and enjoy!
Make-Ahead & Storage Tips
- Chicken: Cook in advance and store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Dressing: Store in an airtight container in the refrigerator for up to 4 days.
- Assembled Salad: If meal prepping, store the salad and dressing separately to keep it fresh.
What to Serve with Spicy Southwest Salad
This salad is a full meal on its own, but you can pair it with:
- A warm side of cornbread
- Mexican-style rice
- Grilled vegetables
More Delicious Salad Recipes
This Spicy Southwest Salad is a perfect balance of heat, crunch, and fresh flavors, making it an irresistible dinner recipe for any occasion. Try it today and enjoy a bold, satisfying meal!
Spicy Southwest Salad
This Spicy Southwest Salad is a game-changer! 🔥 Packed with bold flavors, this Southwest Chicken Salad is loaded with spicy seasoned chicken, black beans, crisp veggies, and crunchy tortilla strips, all tossed in a creamy salsa dressing. Inspired by the Spicy Southwest Salad Chick-Fil-A, this homemade version is just as satisfying and perfect as a dinner recipe or meal prep option. Whether you're craving Southwest Chicken for lunch or dinner, this salad brings the heat in the best way!
Ingredients
For the Chicken:
- 2 large chicken breasts sliced in half horizontally
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ancho chili powder adjust to spice preference
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon sugar balances out the heat
- 1 tablespoon olive oil or avocado oil
Add a pinch of cayenne pepper.
- For the Salad:
- 4 cups spring salad mix
- 1 cup cherry tomatoes halved
- 1 red bell pepper sliced thinly
- ¾ cup corn kernels canned, drained, or fresh
- 1 cup black beans drained and rinsed
- 1 cup Mexican shredded cheese mix
- ¼ cup roasted salted pepitas (pumpkin seeds)
- ½ cup toasted tortilla strips
For the Creamy Salsa Dressing:
- ½ cup mayonnaise can use low-fat
- ¼ cup spicy salsa or use mild/medium based on preference
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- Salt and black pepper to taste
Instructions
Cook the Chicken
- In a small bowl, mix the seasonings together.
- Rub the seasoning mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for 3-5 minutes per side, until fully cooked.
- Let it rest for a few minutes, then slice into thin strips.
Make the Dressing
- Combine all dressing ingredients in a blender.
- Blend until smooth.
- Transfer to a container and refrigerate until ready to use.
Assemble the Salad
- Divide the salad mix evenly into four bowls.
- Top with sliced chicken, cherry tomatoes, bell peppers, corn, black beans, shredded cheese, pepitas, and tortilla strips.
- Drizzle with creamy salsa dressing.
- Toss and enjoy!
Notes
- Chicken: Cook in advance and store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Dressing: Store in an airtight container in the refrigerator for up to 4 days.
- Assembled Salad: If meal prepping, store the salad and dressing separately to keep it fresh.
