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.