Copycat Chick-Fil-A Spicy Southwest Salad
Very likely the most popular salad in fast food history, this salad is even better at home. Chef, meet your new dinner party staple.
- Ready In:
- 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
- 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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This tastes absolutely nothing like the chicken in the Southwest salad. It has none of the heat and is very pickle-y. Orange juice, vinegar, brown sugar and pickle juice, but only an eighth teaspoon of cayenne? This is a 100% fail, to the extent that I'm wondering if you're even thinking of the right salad. Truly, this chicken bears no similarity whatsoever the the Southwest Chicken Salad chicken at my Chickfila.