Dinner - Chick fil a creamy salsa recipes

Author: Evelyn Dorich  
Dinner Salad

It tastes like the popular spicy southwest chicken salad from Chick-Fil-A, complete with bold Tex-Mex style chicken, creamy salsa dressing, and fresh ingredients. Our copycat Chick-fil-A spicy Southwest salad recipe is loaded with spicy grilled chicken, roasted peppers, black beans, and cheese.

Spicy Southwest Salad | The Best Spicy Southwest Salad (Copycat Chick-Fil-A Recipe)

Spicy Southwest Salad | The Best Spicy Southwest Salad (Copycat Chick-Fil-A Recipe)
This Spicy Southwest Salad is super healthy and each bite is packed with flavor. It tastes like the popular spicy southwest chicken salad from Chick-Fil-A, complete with bold Tex-Mex style chicken, creamy salsa dressing, and fresh ingredients. It's nutritious, delicious, and surprisingly easy to make too!
Provided by: Joe Duff
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Salad
Number of ingredients: 27
Ingredients:
  • 2 chicken breasts
  • ⅓ cup dill pickle juice
  • 1 tbsp sour cream
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp ancho chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 tbsp olive oil for cooking
  • ⅓ cup mayonnaise
  • ½ cup hot Jalapeno salsa (or any salsa)
  • ⅓ cup sour cream
  • Bunch of cilantro leaves (½ loose cup)
  • 2 tbsp lime juice
  • Pinch of salt and black pepper
  • ½ tsp ancho chili powder
  • ½ tsp garlic powder
  • 2 cups romaine lettuce, chopped
  • 2 cups spring mix
  • ½ cup cheddar cheese
  • ½ cup canned black beans, rinsed
  • ½ cup corn, rinsed
  • ½ bell pepper, chopped
  • 12 grape tomatoes
  • ½ cup tortilla strips
  • ½ cup Chili lime pepitas
Nutrition:
  • Serving Size: 1 Serving
  • Calories: 399 calories
  • Fat: 25 grams
  • Carbohydrate: 21 grams
  • Fiber: 5 grams
  • Protein: 23 grams
How to cook:
  1. Pound the chicken breast with a meat tenderizer a few times. Pour pickle juice over the chicken and marinade for 2-4 hours.
  2. Mix the spices for the chicken in a bowl. Pat the marinated chicken with paper towels, then spread with sour cream. Cover with spices.
  3. Heat 2 tbsp olive oil in a cast iron pan. Cook chicken on medium heat for 4 minutes, then flip and cook for another 4 minutes on the other side. Place on a plate to cool.
  4. To make the dressing, place all ingredients in a blender or food processor and blend until smooth.
  5. To make the pepitas, heat 1 teaspoon olive oil in a cast iron skillet on medium low heat. Add pepitas and chili powder and mix. Toast 2-3 minutes then remove from heat and add lime juice, sprinkle with salt.
  6. Place all of your salad ingredients in a bowl, top with sliced chicken, and drizzle with creamy salsa dressing.
Notes: Creamy Salsa Dressing Nutrition and Description, Creamy Salsa Dressing. Experience the best parts of Southwest flavors (cumin, hot peppers, tomatoes and garlic) all at once for a delicious combination.
Tags:
chick fil a creamy salsa southwest salad the best spicy southwest salad copycat spicy southwest salad the best spicy southwest salad copycat

Copycat Chick-fil-A Spicy Southwest Salad

Copycat Chick-fil-A Spicy Southwest Salad
Our copycat Chick-fil-A spicy Southwest salad recipe is loaded with spicy grilled chicken, roasted peppers, black beans, and cheese. Top it off with chili lime pepitas and crunchy tortilla strips, then drizzle on the homemade creamy salsa dressing. It's perfect for meal prep and is keto friendly--a Tex-Mex dream come true!
Provided by: Brooke
Total time: 130 minutes
Cook time: 60 minutes
Prep time: 70 minutes
Yields: 10 servings
Cuisine: American
Nutrition:
  • Serving Size: 1 cup
  • Calories: 264 kcal
  • Sugar: 2 g
  • Sodium: 522 mg
  • Fat: 19 g
  • Saturated Fat: 5 g
  • Trans Fat: 1 g
  • Carbohydrate: 9 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 48 mg
  • Unsaturated Fat: 13 g
How to cook:
  1. Spicy Chicken
  2. Make the brine by whisking together the dill pickle juice and the milk in a bowl.
  3. Place one boneless, skinless chicken breast in a zip top bag on top of a large cutting board and pound it thin with a meat mallet. Make sure the bag is open so no air gets trapped inside. Remove the chicken and place on a clean plate, then repeat with the other piece. Place both pieces in the bag, then pour in the brine. Close the bag and place in the fridge for a minimum of 4 hours or up to 24 hours.
  4. To make the rub, combine all the spices together in a bowl and mix well. Once the chicken is done marinating, take it out of the fridge and allow to come up to room temperature for 30 minutes. Place the meat on two clean plates and pat them dry with paper towel. Sprinkle on the rub, then rub it into both sides of the breast.
  5. Heat up 2 tablespoons of olive oil in a cast iron grill pan over medium high heat until the oil is shimmering, roughly 2 minutes. Carefully place one chicken breast inside and cook for one minute, then lower the heat to medium low and cook for 3 minutes. Using tongs, flip the meat over and cook for another 4 minutes, or until the meat registers 165 F in the thickest part on a meat thermometer. Repeat with the other breast.
  6. Place the cooked chicken on a clean plate, tent it loosely with foil, and allow the meat to rest for 10 minutes. Juices will run out of the meat as it rests, and be sure to keep them.
  7. Once the meat has rested, place it on a cutting board and thinly slice it. Transfer the sliced meat to large plate and pour the pan juices over it.
  8. Creamy Salsa Dressing
  9. Combine all the ingredients in a food processor until the ingredients are well blended and the cilantro is the texture you like.
  10. Taste and adjust seasonings, if desired. Pour the dressing into a pint-sized mason jar with a lid and refrigerate until ready to serve. The dressing will thicken in the fridge.
  11. Southwest Salad
  12. Preheat the oven to 425 F.
  13. Cut the red bell pepper in half, then brush it and the poblano pepper with oil. Place them on a small foil lined baking sheet, then roast them for 7 minutes and turn the poblano over. Roast another 7 minutes. Remove the poblano and continue roasting the red bell pepper for another 10 minutes. Allow them to cool, then chop them into small pieces.
  14. Heat the olive oil in a small cast iron skillet over medium high heat until it's shimmering. Add the fresh corn kernels and cook them until they begin to char, about 6 to 7 minutes. Be sure to stir occasionally.
  15. To assemble the salad, mix the Romaine lettuce and the spring mix together in a large bowl. Take out 4 plates and place two cups of greens on each plate for the base.
  16. Sprinkle the two cheeses on top of the greens, then add the charred corn, roasted peppers, and the black beans. Place 4 grape tomatoes on each plate and sprinkle on the chili lime pepitas and the tortilla strips. Add half of a sliced chicken breast on top. When ready to serve, drizzle the salads with the creamy salsa dressing.
Notes: Side Salad Nutrition and Description, Garden Herb Ranch Dressing · Creamy Salsa Dressing · Fat Free Honey Mustard Dressing · Light Balsamic Vinaigrette Dressing · Light Italian Dressing · Zesty Apple

Spicy Southwest Salad

Spicy Southwest Salad
Provided by: Brianna Theus
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 30
Ingredients:
  • 1 1/2-2 pounds chicken breast
  • 1 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • zest of one lime
  • 2 tbsp olive oil
  • 2 ears corn
  • 2 tbsp olive oil
  • 1 cup of your favorite salsa
  • 1 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 green onion, chopped
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste
  • 5 corn tortillas
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 cup pumpkin seeds
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tbsp lime juice
  • 1 can black beans, drained
  • 1 poblano chile
  • 1 red bell pepper
  • 1 cup monterey jack cheese
  • 1 cup shredded carrots
  • 1 pint grape tomatoes
  • 2 cups shredded red cabbage
  • 4 cups of your favorite green mix (I used mostly romaine and a spring mix)
How to cook:
  1. Combine paprika, chili powder, cayenne pepper, salt, and the zest of one lime. Rub of the chicken breast and let marinate while making the rest of the salad.
  2. Heat your grill (you can use the oven as well) to medium high. Rub the corn and peppers with olive oil, then place on the grill. Grill the corn until it is cooked through and the pepper until they are soft. Once they are cool, remove the corn from the cob and dice the peppers. Set aside.
  3. Whisk all of the salsa ingredients together and season to taste. Set aside.
  4. Preheat your oven to 350 F. Cut the corn tortillas into strips. Coat in olive oil, then sprinkle with salt. Spread them out on a baking sheet and bake until crispy, about 10 minutes.
  5. Coat the pumpkin seeds in the lime juice, then season with chili powder and salt. Bake in the oven just until lightly toasted, about 5 minutes.
  6. Drizzle chicken with olive oil. Place on grill and cook on one side about 4-5 minutes. Flip and cook on the other side until a temperature of 165 F is reached, about 3 minutes depending on the thickness of your chicken.
  7. While the chicken is cooking, place your greens in bowls. Top with the corn, peppers, black beans, tomatoes, carrots, cheese, cabbage, pepitas, and tortilla strips.
  8. Remove the chicken from the grill and slice it. Place on top of the salad, then drizzle with dressing.
  9. Enjoy!
Notes: Pin on Chick-fil-A menus, Creamy Salsa - Chick-fil-A Chic Fil A Sauce Recipe, Chick Fil. fastfoodinusa. Fast Food in USA. 2k followers. More information. Chic Fil A Sauce Recipe.
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