Copycat Southwest Chicken Salad Recipes

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SPICY SOUTHWEST SALAD RECIPE (CHICK-FIL-A COPYCAT)



Spicy Southwest Salad Recipe (Chick-Fil-A Copycat) image

Spicy, flavorful, crunchy, and delicious. This Spicy Southwest Salad copycat recipe tastes just like the Chick-Fil-A version! Make this easy salad in no time at all for a healthy weeknight meal that everyone will love.

Provided by Christine McMichael

Categories     Dinner     Lunch, Dinner, Appetizer     Salad

Time 40m

Number Of Ingredients 18

1/4 cup white wine vinegar (or any vinegar)
2 Tbsp orange juice
1 Tbsp avocado oil
2 tsp minced garlic
1/4 tsp cayenne
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp pepper
2 chicken breasts (or 3 small)
1 large red bell pepper, chopped
6-8 cups chopped spinach (or romaine)
1 cup grape tomatoes, sliced
1/2 cup black beans
1/2 cup corn
1/2 cup shredded cheese
1/4 cup pepitas
1 cup crumbled tortilla chips (or tortilla strips)
1/3 cup Southwest Salad Dressing

Steps:

  • Mix the ingredients for the marinade together.
  • Place the chicken in an airtight container or freezer bag and pour the marinade over it.
  • Marinate the chicken overnight (or for at least 30 minutes before baking).
  • Preheat the oven to 350 degress F.
  • Place the marinated chicken on a baking sheet and bake for 15 minutes.
  • Add the chopped bell pepper to the baking sheet and continue to bake for another 15 minutes (or until the chicken is fully cooked).
  • While the chicken is baking, make the salad dressing.
  • Chop the spinach.
  • In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).
  • Add the chicken and bell peppers once they are done baking and toss together.
  • Plate each salad, add the peptias, tortilla chips, and drizzle with dressing.
  • Serve and enjoy!

Nutrition Facts : Calories 343 kcal, Carbohydrate 21 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 83 mg, Sodium 431 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

COPYCAT CHICKEN SALAD



Copycat Chicken Salad image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

  • Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, Fat 29g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1386mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 4g fiber), Protein 51g protein.

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

COPYCAT SOUTHWEST CHICKEN SALAD



Copycat Southwest Chicken Salad image

My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1/3 cup chopped red onion
1/4 cup pickled jalapeno slices, chopped
1/4 cup coleslaw salad dressing
1 tablespoon juice from pickled jalapeno slices
1 tablespoon lime juice
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup frozen corn
3 cups chopped romaine
1/4 cup chopped sweet red pepper
1/4 cup chopped seeded tomatoes
1/4 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup tri-color tortilla strips

Steps:

  • Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 557 calories, Fat 26g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 826mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein.

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

Use a rotisserie chicken to throw together this Southwest Chicken Salad full of vegetables in a matter of minutes. Perfect for a hot summer day when you are craving something fresh.

Categories     Appetizer     Dinner

Yield 6

Number Of Ingredients 13

1 cup plain Greek Yogurt
1 Tablespoon taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
3 boneless skinless chicken breasts (cooked and shredded)
1/2 cup diced tomatoes
1/4 cup diced red bell pepper
1 bunch green onions (diced)
1 (15 ounce) can corn (drained)
1 (15 ounce) can black beans (drained and rinsed)
Salt and pepper, to taste
1 (11 ounce) bag multigrain tortilla chips

Steps:

  • In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
  • In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
  • Add salt and pepper, to taste.
  • Add wet mixture and mix until well combined.
  • Refrigerate for at least an hour and serve cold.
  • Serve with tortilla chips.

Nutrition Facts : Servingsize 1 serving, Calories 5462 kcal, Fat 45 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 13013 mg, Carbohydrate 1031 g, Sugar 210 g, Protein 304 mg

COPYCAT CHICK-FIL-A SPICY SOUTHWEST SALAD



Copycat Chick-Fil-A Spicy Southwest Salad image

Very likely the most popular salad in fast food history, this salad is even better at home. Chef, meet your new dinner party staple.

Provided by EmKenBken

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

1/2 cup pickle juice
1/2 cup white vinegar
1/4 cup light brown sugar
1 tablespoon kosher salt
1/4 cup granulated sugar
2 tablespoons orange zest
2 tablespoons orange juice
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1 chicken bouillon cube
2 tablespoons vegetable oil
3 chicken breasts, about (14oz)
3 1/2 cups romaine lettuce leaves, torn
2 cups mixed greens
1/2 red bell pepper, thinly sliced
1 cup corn, broiled until charred
1 cup black beans, broiled until charred
1/3 cup cheese, monterey jack and cheddar, shredded
1/2 cup grape tomatoes
1/2 cup tortilla chips, crushed
1/4 cup coleslaw mix
1/4 cup carrot, shredded
3 tablespoons pepitas

Steps:

  • Brine:.
  • In a medium bowl whisk together ingredients for brine.
  • Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
  • Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
  • Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.

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