Copycat Southwest Chicken Salad Recipes

COPYCAT CHICK-FIL-A SPICY SOUTHWEST SALAD

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.

SOUTHWEST CHICKEN SALAD

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.

COPYCAT SOUTHWEST CHICKEN SALAD

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.

SOUTHWEST CHICKEN SALAD

Steps:

• Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside.
• In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
• Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips. Add the chopped avocados.
• In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
• Mix in the dressing, squeeze some lime and enjoy!

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

SOUTHWEST CHICKEN SALAD

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.