Tag: copycat

Air Fryer Copycat McDonald’s Apple Pie – Fork to Spoon (Video)

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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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Buttery, flaky crust filled with sweet apples tossed in cinnamon sugar, these Air Fryer Apple Pies are incredibly easy to make and taste just like the ones from McDonald’s, only better! This recipe comes from Laurie over at Fork to Spoon.  You can learn more about Laurie here. Be sure to check out all her recipes, they look delicious!

I really enjoy using my Pampered Chef Deluxe Air Fryer, and really love it for my desserts, along with chicken, beef, pork and, of course, roasting veggies:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, superheated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 4 apples peeled cored and diced
  • 2 tablespoons all-purpose flour
  • ½ cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 2 sheets puff pastry thawed
  • 2 tablespoons butter melted for topping
  • 1 tablespoon turbinado sugar for topping

Instructions

Peel, core, and dice apples, and place in mixing bowl.

Add in the flour, sugar and cinnamon, tossing gently to coat apples.

Cut thawed puff pastry sheets into six squares per sheet.

Scoop approximately 3 tablespoons of the apple mixture onto each square; fold over into the shape of a triangle.  Press sides to close, then use a fork to crimp the edges.

Brush each mini pie with the melted butter, then sprinkle some turbinado sugar on top.

Spritz the Air Fryer trays with oil, then place three pies onto each of the trays. Air Fry for 8-10 minutes, or until golden brown, switching trays at the halfway mark.

Serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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Air Fryer Copycat McDonald’s Apple Pie – Fork to Spoon (Video)

Buttery,flaky crust filled with sweet apples tossed in cinnamon sugar, these Air Fryer ApplePies are incredibly easy to make and taste just like the ones from McDonald’s,only better!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Course Breakfast, Dessert, pie, Snack
Cuisine American
Servings 12 servings
Calories 317 kcal

Equipment

Deluxe Air Fryer
Corer
3 Piece Peeler Set
Coated Chef's Knife
Cutting Board
Glass Mixing Bowl Set
Mini Mix and Scraper
Pizza Cutter
Large Scoop
1-cup Prep Bowl Set
Chefs Silicone Basting Brush
Silicone Prep Bowl Set
Silicone Oven Mitt Set

Ingredients
  

  • 4 apples peeled, cored, and diced
  • 2 tbsp all-purpose flour
  • ½ cup granulated sugar
  • 2 tbsp ground cinnamon
  • 2 sheets puff pastry thawed
  • 2 tbsp butter melted
  • 1 tbsp turbinado sugar

Instructions
 

  • Peel,core, and dice apples, and place in mixing bowl. Add in the flour, sugar and cinnamon, tossing gently to coast apples.
    4 apples, 2 tbsp all-purpose flour, 2 tbsp ground cinnamon, 1/2 cup granulated sugar
  • Cut thawed puff pastry sheets into six squares per sheet.
    2 sheets puff pastry
  • Scoop approximately 3 tablespoons of the apple mixture onto each square; fold over into the shape of a triangle.  Press sides to close, then use a fork to crimp the edges.
  • Brush each mini pie with the melted butter, then sprinkle some turbinado sugar on top.
    2 tbsp butter, 1 tbsp turbinado sugar
  • Spritz the Air Fryer trays with oil, then place three pies onto each of the trays. Air Fry for 8-10minutes, or until golden brown, switching trays at the halfway mark
  • Serve immediately.

Notes

Cooking times can vary, depending on your air fryer.
Store in an airtight container for up to two days, or in an airtight container in the refrigerator for up to five days.
These can be frozen prior to cooking; to freeze, place on a baking sheet for 30 minutes. Once frozen, put them in a zip top bags, and freeze up to two months, then bake them from frozen.
 

Nutrition Estimate

Calories: 317kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 5mgSodium: 118mgPotassium: 98mgFiber: 3gSugar: 16gVitamin A: 95IUVitamin C: 3mgCalcium: 22mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword air fryer, apple pie, apple pie filling, copycat recipe
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Chicken Gnocchi Soup – Creme De La Crumb (Video)

**This is an updated post from a while back.  Since it is definitely soup season where I live, I thought I would share again, with a newer video. **

So, I’ve heard a lot about how wonderfully delicious Olive Garden’s Chicken Gnocchi Soup tastes.  I personally had never had chicken gnocchi soup and tell I made it the other day using this wonderful recipe from Tiffany over at https://www.lecremedelacrumb.com/. You can learn more about Tiffany here.

I checked out her blog briefly, and will definitely be heading back there to try out a few more recipes. This one is definitely a keeper, it has everything I love in it: chicken, gnocchi, cream and spinach.  I changed the recipe only slightly, and that I shredded my chicken instead of cooking it and dicing it. I’m sure that way is absolutely fine, but I was lazy and making shredded chicken is so easy in our Multi Cooker!

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Recommended

If you check my past recipes, you’ll find me using the cooker time and again, whether for chicken, pork, making yogurt or the Sous Vide method of cooking, it’s used practically every day.  Click the link to get yours today: Deluxe Multi Cooker

Let’s jump right in!

Ingredients:

  • 3 boneless skinless chicken breasts
  • 1 cup water
  • 1/2 cup carrots, diced
  • 1 stalk celery
  • 1/2 white onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 tsp thyme
  • 16 oz. Potato gnocchi
  • 1 ½ cups heavy cream
  • ½ cup milk
  • 1 cup baby spinach

Instructions

Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.

Dice carrots, onion and celery.  Peel and chop garlic.

Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3 minutes.

Next, add chicken broth, salt, pepper and thyme.  

Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.

Add cream and milk; stir. Add in 1 cup of fresh baby spinach. Let this cook for 1-2 minutes more. 

Add the shredded chicken, stirring to incorporate.  Serve immediately.

That’s it! This recipe was so easy, I hope that you will try this and let me know what you think. Please be sure to check out Tiffany’s blog over at https://www.lecremedelacrumb.com/. Let’s make great food together!

OCTOBER – Hosts can earn TWO items or sets of our wonderful stoneware 60% off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

OCTOBER GUEST SPECIAL:

Chicken Gnocchi Soup – Creme De La Crumb

Tender chicken and pillowy-soft gnocchi make this velvety soup taste like a dream, and it takes under 30 minutes to make!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine Italian
Servings 4 servings
Calories 749 kcal

Equipment

Deluxe Multi Cooker
4 Quart Nonstick Saute Pan
Food Chopper
8 inch Chefs Knife
Cutting Board
1-cup Prep Bowl Set
Adjustable Measuring Spoons
Salt and Pepper Grinder Set
Mini Mix and Scraper
Easy-Read Measuring Cup Set
Silicone Spoon
Glass Mixing Bowl Set
Quick Shred
Adjustable Double Grater
Large Chef's Tongs
Silicone Straining Ladle

Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 1 cup water
  • ½ cup carrots, diced
  • 1 stalk celery, diced
  • ½ white onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 4 cups chicken stock
  • kosher salt and black pepper, to taste
  • 1 tsp thyme
  • 16 oz potato gnocchi
  • 1.5 cups heavy cream
  • ½ cups milk
  • 1 cup baby spinach

Instructions
 

  • Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.
  • Dice carrots,onion and celery.  Peel and chop garlic.
  • Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3minutes.
  • Add chicken stock, salt, pepper and thyme.  Bring to a boil, then add gnocchi.  Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.
  • Add cream and milk; stir. Add in 1 cup of fresh baby spinach, and cook for 1-2 minutes more. 
  • Add the shredded chicken, stirring to incorporate.  Serve immediately.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition Estimate

Calories: 749kcalCarbohydrates: 60gProtein: 33gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 166mgSodium: 888mgPotassium: 887mgFiber: 4gSugar: 12gVitamin A: 5056IUVitamin C: 11mgCalcium: 158mgIron: 6mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword chicken gnocchi soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

Copycat Panera Autumn Squash Soup – A Simple Palate (Video)

It’s that time of year again, where folks are craving pumpkin everything!  If you’re looking for a great pumpkin muffin recipe, we’ve got you covered!  Today, I wanted to share a terrific soup recipe from Bethany over at A Simple Palate. You can learn more about Bethany here.  I read that she is a Jersey girl, like me!!  Taking a quick look around, I know that I’ll be back for more wonderful recipes. 

Today’s recipe is a copycat version of that wonderful Autumn Squash soup you may have had at Panera Bread.  My friend Helena had introduced me to this and I’ve always wanted to make it at home. 

Of course, I wanted it to be as easy as possible, so in comes my Deluxe Cooking Blender! Yes, you read that right, it cooks.  I make sauces, soups and jams regularly with Blenda (ugh, yes, I named her), and she even has a heated wash setting!  Here’s more info:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Product Details

  • 6-cup capacity for hot food.
  • 7-cup capacity for cold food.
  • Includes: Tamper, Dual-Sided Cleaning Brush, Strainer Bag, Boil-Over Guard, and the Deluxe Cooking Blender Cooking Guide which includes more than 60 recipes.
  • 8 preprogrammed settings including: Smoothie, Alt Milk, Grind, Soup, Heated Puree, Sauce, Jam, and Custom Blend.
  • 17½” x 9½” x 9¾”.
  • 2 peak horsepower†

Click the link to learn more, or get yours today!  Deluxe Cooking Blender

Enough said, let’s jump right in!

Ingredients

  • 2 1/2 cups (625 mL) vegetable broth
  • ½ medium onion, peeled and cut into chunks (about ½ cup/125 mL)
  • 2-3 garlic cloves
  • 3 cups butternut squash, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks (about 1 cup/250 mL)
  • 7.5-ounces (213 grams) pumpkin puree
  • 2 tablespoons (30 mL) coconut sugar (or brown sugar)
  • 1 teaspoon (5 mL) salt
  • 1/2 teaspoon (2.5 mL) cracked pepper
  • 1/2 cup (60 mL) canned coconut milk (unsweetened) OR heavy cream
  • 1/2 teaspoon (2.5 mL) cinnamon
  • pinch nutmeg
  • pinch of cayenne *optional
  • pumpkin seeds for topping *optional

Instructions

Peel and remove seeds from squash.  Cut into chunks.

Peel onion, cut into large pieces. Peel and cut carrots into chunks. Peel garlic cloves, leave whole.

Add all ingredients, except the coconut milk and pumpkin seeds, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the coconut milk or cream. Replace the cap and hold the PULSE button for 5 seconds, or until it is combined.

To serve, pour the soup into bowls and top with more coconut milk or cream, pumpkin seeds and coconut or brown sugar. 

That’s it!  I LOVE that this soup comes together in about 30 minutes, all in the blender.  It tastes very similar to the Panera bread version, plus it’s a lot less expensive.  Thanks to A Simple Palate for such a great recipe.  Please let me know if you give this a try.  Let’s make great food together!

SEPTEMBER – Hosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Copycat Panera Autumn Squash Soup – A Simple Palate (Video)

This extra creamy and delicious soup recipe from@asimplepalate tastes just like Panera Bread’s Autumn Squash soup!  Making it in our Deluxe Cooking Blender is so easy, soup’s ready in 30 minutes!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 95 kcal

Equipment

Deluxe Cooking Blender
8 inch Chefs Knife
Garlic Peeler
Scoop Loop
Large Grooved Cutting Board
Vegetable Peeler
Easy-Read Measuring Cup Set

Ingredients
  

  • 2 ½ cups vegetable broth
  • ½ onion
  • 2-3 garlic cloves
  • 2-3 cups butternut squash, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into chunks
  • 7.5 ounces pumpkin puree
  • 2 tbsp coconut sugar (or brown sugar)
  • 1 tsp salt
  • ½ tsp cracked pepper
  • ½ cup canned coconut milk (unsweetened) OR heavy cream
  • ½ tsp cinnamon
  • pinch of nutmeg
  • pinch of cayenne optional
  • pumpkin seeds, for topping optional

Instructions
 

  • Peel and remove seeds from squash. Cut into chunks. Peel onion, cut into large pieces.  Peel and cut carrots into chunks.   Peel garlic cloves, leave whole. 
  • Add all ingredients, except the coconut milk and pumpkin seeds, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.
  • When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the coconut milk or cream. Replace the cap and hold the PULSE button for 5 seconds, or until it is combined.
  • To serve, pour the soup into bowls and top with more coconut milk or cream, pumpkin seeds and coconut or brown sugar. 

Notes

This soup freezes extremely well. To freeze, divide into portions, and freeze in containers for up to three months.

Nutrition Estimate

Calories: 95kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.01gSodium: 418mgPotassium: 301mgFiber: 2gSugar: 6gVitamin A: 9137IUVitamin C: 12mgCalcium: 39mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword soup, squash
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Copycat Chick-Fil-A Southwest Salad With Avocado Lime Ranch Dressing– Savor the Flavour (Video)

Without a doubt, Chick-Fil-A’s Southwestern Salad is my absolute favorite salad.  I have wanted to make this at home for quite some time now, as it can get expensive to eat this as often as I would like, so when I came across this recipe from Savor the Flavour, you can bet that I was excited! This is another wonderful blog, run by the mother-daughter team Brooke and Emma, and you can learn more about them here.  

They have quite a few copycat recipes, and I hope to try a few more.  One thing I added to this recipe was our Chili Lime Rub.  It’s a favorite in our house, and made the pepitas taste exactly like the ones from Chick-Fil-A. Let’s jump right in

Ingredients

For the Spicy Chicken

  • ½ cup dill pickle juice
  • ¼ cup whole milk
  • 2 large chicken breasts, boneless skinless
  • 2 tablespoons powdered sugar
  • 1 teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon Ancho Chile powder
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil

For the Avocado Lime Ranch Dressing

  • 2 ripe Haas avocados
  • ½ cup mayonnaise
  • ¼ cup distilled white vinegar
  • ¼ cup buttermilk
  • ¼ cup juice of pressed lime
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon dried dill
  • ½ teaspoon sugar (optional – can remove if following keto)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil

For the Southwestern Salad

  • 4 cups Romaine lettuce
  • 4 cups Spring Mix (can sub 4 additional cups Romaine)
  • ½ cup grated Monterey Jack cheese
  • ½ cup grated Extra Sharp Cheddar Cheese
  • ½ cup canned black beans, drained and rinsed
  • ½ cup roasted corn kernels
  • ½ red bell pepper
  • 1 poblano pepper
  • 1 tablespoon olive oil (for peppers)
  • 16 grape tomatoes
  • ½ cup pepitas
  • ½ teaspoon Chili Lime Rub (for the pepitas)
  • 1 teaspoon olive oil (for the pepitas)
  • ½ cup tortilla strips
  • 2 Spicy Chicken breasts, thinly sliced

Instructions

Place 2 chicken breasts in reusable bag OR on cutting board, cover with plastic wrap.  Flatten with Meat Tenderizer.  Combine ½ cup pickle juice and ¼ cup milk, pour over chicken.  Marinate 4-24 hours. 

Toast ½ cup pepitas over medium heat with 1 teaspoon olive oil and 12-1 teaspoon Chili Lime Rub @ 3 minutes, remove from skillet. In same pan, char ½ cup corn, @ 6-7 minutes.

Brush 1 poblano and ½ red bell pepper with 1 tbsp olive oil. Bake at 425⁰ F 20-24 minutes, turning halfway, until roasted.  Let cool, then chop.

Grate ½ cup EACH Monterey Jack and Cheddar cheeses.

Make the Spicy Chicken Rub:

Combine 2 tbsp powdered sugar, 1 tsp Cayenne pepper, ½ tsp EACH salt, pepper, Ancho Chile powder, ¼ tsp EACH paprika, onion powder and garlic powder.

Remove chicken from marinade, pat dry.  Place rub all over chicken, and, well, rub it in!!

Cook chicken in 2 tbsp oil in Cast Iron Skillet over medium-high heat @3-4 minutes per side, until internal temperature reaches 165⁰ F.  Remove from pan, rest meat 10 minutes, then thinly slice.

Make the Avocado Lime Ranch Dressing

Combine 2 ripe Haas avocados, ½ cup mayonnaise, ¼ cup EACH distilled white vinegar, buttermilk and lime juice, 1 tsp EACH garlic powder, onion powder and cumin, ¾ tsp dill, ½ tsp sugar, ¼ tsp EACH salt and pepper and 2 tbsp Extra Virgin Olive Oil.

SALAD

Add lettuce, Cheese, black beans, corn, peppers, tomatoes, pepitas, chicken and tortilla strips if desired.

Serve with Avocado Lime Ranch dressing.  All finished!

While there are a lot of moving parts to this recipe, it is SO worth it, and was FABULOUS.  In addition, you could easily prep chicken for future salads by marinating a bunch, cooking and slicing, then freezing for the future.  Same with the pepitas, and again, it is a fantastic salad worth the prep.  I am so happy to have found this recipe, and I do hope that you will head on over to visit Brooke and Emma over at Savor the Flavour, and tell them I said hello!

EARN DOUBLE $$ for your organization in MAY: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Copycat Chick-Fil-A Southwest Salad With Avocado Lime Ranch Dressing

This delicious salad is a copycat recipe from Brooke and Emma over @ savortheflavourblog, and we think it tastes even better!  Healthy, colorful, and the avocado dressing makes this meal that much more delightful!!
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Course Salad
Servings 10 cups

Equipment

12 inch Cast Iron Skillet
Large Reusable Storage Bag
Meat Tenderizer
Wood Salad Bowl and Servers Set
Easy-Read Measuring Cup Set
Measuring Cup Set
Stainless Steel Mini Whipper
Modular Sheet Pans
Chefs Silicone Basting Brush
8 inch Chefs Knife
Adjustable Double Grater
3-cup Prep Bowl Set
Mix N Chop
Mini Measure All Cup
Mix 'N Scraper
Large Chef's Tongs
Stainless Steel Whisk
Cutting Board
Measuring Spoon Set

Ingredients
  

  • ½ cup dillpickle juice
  • ¼ cup whole milk
  • 2 large boneless skinless chicken breasts
  • 2 tbsp powdered sugar
  • 1 tsp cayenne pepper
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp Ancho Chile powder
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 2 tbsp olive oil

For the Avocado Lime Ranch Dressing

  • 2 ripe Haas Avocados
  • ½ cup mayonnaise
  • ¼ cup distilled white vinegar
  • ¼ cup buttermilk
  • ¼ cup fresh pressed lime juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ¾ tsp dried dill
  • ½ tsp sugar optional, remove for keto diet
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp Extra Virgin Olive Oil

For the Southwest Salad

  • 4 cups Romaine lettuce
  • 4 cups Spring Mix Lettuce can substitute Romaine
  • ½ cup Monterey Jack Cheese
  • ½ cup Extra Sharp Cheddar Cheese
  • ½ cup canned beans, drained and rinsed
  • ½ cup roasted corn kernels
  • ½ red bell pepper
  • 1 poblano pepper
  • 1 tbsp olive oil for pepper
  • 16 grape tomatoes
  • ½ cup pepitas
  • 1/2-1 tsp Chili Lime Rub for the pepitas
  • 1 tsp olive oil for the pepitas
  • ½ cup tortilla strips
  • 2 thinly sliced spicy chicken breasts

Instructions
 

  • Place 2 chicken breasts in reusable bag OR on cutting board, cover with plastic wrap.  Flatten with Meat Tenderizer.  Combine ½ cup pickle juice and ¼ cup milk, pour over chicken. Marinate 4-24 hours. 
  • Toast ½ cup pepitas over medium heat with 1teaspoon olive oil and 12-1 teaspoon Chili Lime Rub @ 3 minutes, remove from skillet.
    In same pan, char ½ cup corn, @ 6-7 minutes.
  • Brush 1 poblano and ½ red bell pepper with 1 tbsp olive oil. Bake at 425⁰ F 20-24 minutes, turning halfway, until roasted.  Let cool, then chop.
  • Grate ½ cup EACH Monterey Jack and Cheddar cheeses.
  • Combine 2 tbsp powdered sugar, 1 tsp Cayenne pepper, ½tsp EACH salt, pepper, Ancho Chile powder, ¼ tsp EACH paprika, onion powder and garlic powder.
  • Remove chicken from marinade, pat dry.  Place rub all over chicken, and, well, rub it in!!
  • Cook chicken in 2 tbsp oil in Cast Iron Skillet over medium-high heat @3-4 minutes per side, until internal temperature reaches 165⁰ F.  Remove from pan, rest meat 10 minutes, then thinly slice.

Make the Avocado Lime Ranch Dressing

  • Combine 2 ripe Haas avocados, ½ cup mayonnaise, ¼ cup EACH distilled white vinegar, buttermilk and lime juice, 1 tsp EACH garlic powder, onion powder and cumin, ¾ tsp dill, ½ tsp sugar, ¼ tsp EACH salt and pepper and 2 tbsp Extra Virgin Olive Oil.

For the Salad

  • Add lettuce, Cheese, black beans, corn,peppers, tomatoes, pepitas, chicken and tortilla strips if desired. Serve with Avocado Lime Ranch dressing. 

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

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