Chick-Fil-A Southwest Salad
User Reviews
5
Chick-Fil-A Southwest Salad
Description
The Chick-Fil-A Southwest Salad features a chicken breast marinated in a mixture of white wine vinegar, orange juice, avocado oil, and seasonings including garlic powder, cayenne, and paprika. After marinating for at least 30 minutes, the chicken is baked until fully cooked, then rested and sliced into strips. This adds flavorful, moist protein over the salad.
The salad base includes mixed greens tossed with chopped red bell pepper, sliced grape tomatoes, black beans, corn, shredded Colby Jack cheese, and crispy tortilla strips. Pepitas add optional extra crunch and nuttiness. The combination offers a variety of textures and fresh flavors, complemented by a Southwest-style dressing that's drizzled on top just before serving.
This salad can be served as a light meal or side and is customizable. The chicken can be grilled instead of baked, and the greens swapped for spinach or romaine. The dressing can be homemade or store-bought. The chicken can also be prepared ahead and stored in the refrigerator for several days, making it practical for meal prep.
Ingredients
For Chicken Marinade:
- 3 chicken breast filleted
- 1/4 cup white wine vinegar
- 2 Tbsp orange juice
- 1 Tbsp avocado oil
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Salads:
- 1 red bell pepper chopped, large
- 9 cups mixed greens
- 1 cup grape tomatoes sliced
- 1/2 cup black beans
- 1/2 cup corn
- 1 cup Colby Jack Cheddar Cheese shredded
- 1 cup tortilla strips
- 1/4 cup Pepitas optional
- 1/2 cup southwest salad dressing
Instructions
- In a medium size bowl mix together all the marinade ingredients. Add in the chicken and coat it in the marinade.
- Marinade the chicken for at least 30 minutes or overnight.
- Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and bake for 20-25 minutes until the chicken reaches an internal temperature of 165 degrees F. Once the chicken is cooked through, let it rest for 5 minutes on the baking sheet and then slice into thin strips.
- While the chicken is cooking prepare the salads.
- In a large mixing bowl toss together the mixed greens, red bell pepper, grape tomatoes, black beans and corn until all the ingredients are thoroughly combined.
- Then place the salads. Top with the sliced chicken, tortillas strips, shredded cheese, pepitas and drizzle with the salad dressing.
- Serve and enjoy!
Notes
- Grill the chicken instead of baking to add a charred flavor.
- Make the chicken ahead of time and store in an airtight container in the refrigerator for 3-4 days.
- Use store-bought Southwest salad dressing or prepare a homemade version according to preference.
- Substitute mixed greens with spinach or romaine lettuce based on personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 664mg | 28% |
| Potassium | 776mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1904IU | 38% |
| Vitamin C | 48mg | 53% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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