Introduction

This Chick-fil-A Southwest Salad is a vibrant and flavorful meal that’s perfect for lunch or dinner. Featuring spicy grilled chicken, fresh mixed greens, and a creamy salsa dressing, it delivers a delicious balance of textures and tastes.

This image shows a fresh salad served in a white bowl, placed on a white marbled surface. The salad has several layers starting with a base of green leafy lettuce. On top, there is a colorful mix of shredded orange carrots, purple cabbage, and bright red cherry tomatoes scattered around the edges. Thin, crunchy yellow tortilla strips are spread throughout the salad, adding texture. At the center, there are multiple grilled chicken breast slices with light brown grill marks, drizzled with a creamy white dressing sprinkled with green herbs. Dark green pumpkin seeds are sprinkled on top, enhancing the look. Nearby, a jar of creamy dressing with visible green herbs and a lime wedge sit on the white marbled surface. Several small white bowls contain ingredients like cherry tomatoes, roasted corn kernels, pumpkin seeds, and more tortilla strips, surrounding the main bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup mayonnaise (full-fat preferred)
½ cup sour cream (full-fat preferred)
¼ cup fresh cilantro
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon salt (more or less to taste)
1 squeeze fresh lime juice (plus more to taste)
2 large thinly-sliced boneless, skinless chicken breasts (approximately 4 ounces each)
½ cup dill pickle juice (optional but encouraged)
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt (more or less to taste)
¼ teaspoon freshly ground black pepper (more or less to taste)
8-9 cups mixed greens (spinach, red lettuce, green lettuce, arugula, baby romaine, etc.)
¼ cup cooked black beans (drained and rinsed if canned)
¼ cup fire-roasted corn kernels (drained and rinsed if canned, defrosted if frozen)
12 grape tomatoes
¼ cup roasted red peppers (diced)
½ cup tortilla strips

Instructions

Step 1: Place the thinly-sliced chicken breasts in an airtight container and pour the dill pickle juice over them, ensuring they are fully submerged. Seal the container and refrigerate for 1 hour, but do not marinate longer than 8 hours.
Step 2: To make the creamy salsa dressing, combine mayonnaise, sour cream, cilantro, chili powder, cumin, and salt in a blender. Blend until smooth, scraping down the sides as needed. Add a squeeze of fresh lime juice, blend or stir again, then adjust lime juice and salt to taste. Transfer to a jar or bowl and refrigerate until ready to use.
Step 3: Preheat your grill to medium-high heat (around 375° to 400° Fahrenheit). In a small bowl, whisk together cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper to create the spice rub.
Step 4: Remove chicken from the marinade and pat dry thoroughly with paper towels. Season each side generously with the spice rub, pressing it into the chicken so it adheres well.
Step 5: Lightly oil the grill rack, then place the chicken breasts over indirect heat. Grill for 5 minutes on one side, then flip and grill for an additional 5 to 8 minutes, or until the internal temperature reaches 158° to 160° Fahrenheit.
Step 6: Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. Then slice into strips or bite-sized pieces.
Step 7: In a large mixing bowl, combine mixed greens, black beans, corn kernels, grape tomatoes, and roasted red peppers. Toss gently to blend.
Step 8: Divide the salad mixture evenly between two serving bowls. Top each with grilled chicken and garnish with tortilla strips. Serve immediately with the creamy salsa dressing.

Tips & Variations

If you prefer a milder chicken, reduce the cayenne pepper or omit it entirely.
Substitute Greek yogurt for sour cream to lighten the dressing.
Add avocado slices or shredded cheese for extra richness.
For a smoky flavor, consider using smoked paprika instead of regular paprika in the spice rub.

Storage

Store leftover grilled chicken and salad ingredients separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated as well. When ready to eat, toss the salad fresh and warm the chicken briefly if desired before serving.

How to Serve

A white bowl is filled with a colorful salad that has several visible layers: at the bottom, fresh green and purple leafy vegetables create a textured base, topped with slices of grilled, golden-brown chicken pieces that have a slightly charred edge. Cherry tomatoes, bright red and smooth, are scattered around the chicken on the greens. Thinly sliced purple strips and small roasted corn kernels add extra color and texture beneath a creamy beige dressing drizzled over the chicken and salad. The bowl sits on a white marbled surface, with blurred small glass bowls of mixed salad ingredients and greens in the background, giving a fresh and vibrant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but ensure the chicken is fully thawed before marinating and grilling to ensure even cooking and proper flavor absorption.

Is the dill pickle juice necessary for marinating?

While optional, the dill pickle juice tenderizes the chicken and adds a subtle tang that enhances the overall flavor of the salad.