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Spicy Southwest Salad (Copycat Chick-fil-A Style)

Bold grilled spicy chicken over crisp romaine with roasted corn, black beans, peppers, avocado, cheeses, tortilla strips, pepitas, and creamy salsa dressing — a fresh, customizable copycat of the Chick-fil-A favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Southwest
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Spicy Grilled Chicken
  • 1.5 lbs boneless skinless chicken breasts about 4 medium breasts
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp cayenne pepper reduce for milder heat
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp honey optional
Salad Base & Toppings
  • 8 cups chopped romaine lettuce
  • 1 cup roasted corn kernels
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup grape tomatoes halved
  • 1 red bell pepper diced
  • 1 poblano pepper diced
  • 1 avocado sliced
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 cup shredded sharp cheddar cheese
  • 0.5 cup tortilla strips
  • 0.33 cup chili-lime pepitas
  • 0.25 cup fresh cilantro chopped
Spicy Creamy Salsa Dressing
  • 0.5 cup plain Greek yogurt or ranch
  • 0.25 cup mild salsa
  • 2 tbsp fresh lime juice
  • 1 tbsp minced chipotle in adobo
  • 1 tsp honey
  • 0.5 tsp ground cumin
  • 0.25 tsp garlic powder
  • 0.25 tsp salt or to taste

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Small mixing bowl
  • Cast iron skillet
  • Tongs and sharp knife

Method
 

  1. Whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, pepper, and honey. Coat chicken and marinate 15 minutes.
  2. Heat skillet over medium-high; cook corn kernels 5–7 minutes until charred. Set aside.
  3. Grill marinated chicken 6–8 minutes per side until 165°F internal temperature. Rest 5 minutes, then slice.
  4. Whisk yogurt, salsa, lime juice, chipotle, honey, cumin, garlic powder, salt, and cilantro for dressing.
  5. Toss romaine, roasted corn, black beans, tomatoes, red bell pepper, and poblano in large bowl.
  6. Drizzle half the dressing over salad base and toss gently.
  7. Top with sliced chicken, avocado, cheeses, tortilla strips, pepitas, and cilantro.
  8. Serve immediately with extra dressing on the side. Enjoy your homemade spicy southwest salad!

Notes

Adjust cayenne and chipotle to control heat level. Keep crunchy toppings separate for meal prep up to 4 days. Add sliced jalapeño for extra kick.