Go Back Email Link
–+ servings

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

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. 
Tried this recipe?Let us know how it was!