Spontaneous Dinner

Spicy Southwest Salad Recipe (Chick-Fil-A Copycat)

4 servings


10 minutes

active time

40 minutes

total time


1/4 cup white wine vinegar (or any vinegar)

2 Tbsp orange juice

1 Tbsp avocado oil

2 tsp minced garlic

1/4 tsp cayenne

1/2 tsp smoked paprika

1/4 tsp salt

1/4 tsp pepper

2 chicken breasts (or 3 small)

1 large red bell pepper, chopped

6-8 cups chopped spinach (or romaine)

1 cup grape tomatoes, sliced

1/2 cup black beans

1/2 cup corn

1/2 cup shredded cheese

1/4 cup pepitas

1 cup crumbled tortilla chips (or tortilla strips)

1/3 cup Southwest Salad Dressing


Marinating the Chicken

Mix Marinade

Mix the ingredients for the marinade together.

Pour Marinade Over Chicken

Place the chicken in an airtight container or freezer bag and pour the marinade over it.

Marinate Overnight

Marinate the chicken overnight (or for at least 30 minutes before baking).

Making the Spicy Southwest Salads

Preheat Oven

Preheat the oven to 350 degress F.

Bake Chicken

Place the marinated chicken on a baking sheet and bake for 15 minutes.

Add Bell Pepper

Add the chopped bell pepper to the baking sheet and continue to bake for another 15 minutes (or until the chicken is fully cooked).


While the chicken is baking, make the salad dressing.

Chop Spinach

Chop the spinach.

Toss Salad

In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).

Add Chicken and Bell Pepper

Add the chicken and bell peppers once they are done baking and toss together.

Put Together Salads

Plate each salad, add the peptias, tortilla chips, and drizzle with dressing.


Serve and enjoy!


Serving Size



343 kcal

Total Fat

14 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat

1 g


83 mg


431 mg

Total Carbohydrate

21 g

Dietary Fiber

5 g

Total Sugars

5 g


33 g

4 servings


10 minutes

active time

40 minutes

total time
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