Spicy Southwest Chicken Salad.

Dinner, Salads

So much flavor. So much texture. This salad has THE WORKS.

So much flavor. So much texture. This salad has THE WORKS. Find the recipe on runlifteatrepeat.com

So much love for this salad!♥♥♥♥

This satisfying bowl of goodness has so much going on in the flavor and texture department; each bite you get a little something different! Just the way it should be — you know, there’s more “stuff” in the salad than lettuce. And serious filling power.

I made this salad the other day while I was making and shooting a few recipes for next week. Stay tuned for those, lots of goodies!

Let me tell you about the inspiration of this salad: Chick fil A. You heard that right. If you follow me on Snapchat (ctattory) you surely know how obsessed I am with their spicy southwest chicken salad. It’s only 260 calories (without the toppings) plus only 80 calories for the lite balsamic. When I’m in a pinch or don’t feel like making anything, it’s my go-to. But after a while it starts to get pricey so recreating it at home became a priority.

So much flavor. So much texture. This salad has THE WORKS. Find the recipe on runlifteatrepeat.com

This is one of those salads perfect for a quick dinner or dinner; takes 20-25 minutes start to finish. Can’t beat it! Especially for busy week nights.

My goal for weeknight meals: under 30 minutes and minimal clean up. THIS is that type of meal.🙂

SO COLORFUL. All the fixings: corn, red pepper, poblano, onion, tomatoes, sunflower seeds, lots of avocado, feta cheese, cilantro and the star of the show: chicken. Let’s talk about the chicken for a sec. A combination of salt, black pepper, garlic powder, onion powder, paprika, chili powder and cayenne pepper (<– packs a punch.) It’s like unicorn ice cream (<– yes it’s a real thing) but a salad.

So much flavor. So much texture. This salad has THE WORKS. Find the recipe on runlifteatrepeat.com

I hope you enjoy my new favorite meal as much as I do.♥♥ It’s protein packed, bursting with flavor and a little spice. And….. everything nice. (I had to.)

Oh, I almost forgot! Meal Prep Tip: Follow the instructions through step 2. For step 3, place the mixed greens and fixings (excluding the avocado) in to-go containers and a small container for the dressing. The day of slice the avocado over the salad. BOOM! It’s that easy to stay on track.

Spicy Southwest Chicken Salad

So much flavor. So much texture. This salad has THE WORKS. Calories for 3 (without dressing): ~438 Protein: ~40g  

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m

Ingredients

Chicken

  • 4 large boneless skinless chicken breasts
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper

Salad

  • 1/2 cup corn*
  • 6 cups mixed green (your favorite lettuce mixture)
  • 1/4 cup sunflower seeds
  • 1 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • 1 small onion, chopped
  • 2 large tomatoes, chopped (about 1 cup)
  • 1 avocado, chopped
  • 1/4 cup low-fat feta cheese (your favorite cheese works too!)
  • dressing: lite balsamic (any dressing works!)

Instructions

  1. Marinate the chicken: Place the chicken breasts into a large ziplock bag. To the bag, pour in 2 Tablespoons olive oil then the spices. Move the chicken around to ensure that the spice mixture covers every inch of the chicken. Seal the bag and set out (refrigerate if marinating ahead.)
  2. Heat a skillet with the remaining 2 Tablespoons of olive oil over medium heat. Add the chicken and sear each side lightly. Cover with lid and drop the heat to medium-low. It will look like the chicken is burning, but it's not, it's the spices. Cook for 12-15 minutes (flipping over half way through) until the internal temperature of the chicken reaches 165°F (73°C.) Set the chicken aside on a plate to rest for a few minutes and toss in the corn. This is where the corn soaks up all the chicken flavor! Sauté until corn is lightly browned and warmed through.
  3. While the chicken is cooking you can organize the fixings. In a large bowl place the lettuce, peppers, onions, tomatoes, and sunflower seeds. Toss in the corn once it's warmed through. Once the chicken has rested, chop it up and toss into the bowl. Drizzle on your preferred dressing and mix together. Top with avocado and feta.
  4. Salad stays fresh when stored in an airtight container without dressing for up to 3 days in the refrigerator. The fixings can always be chopped ahead of time and tossed together another day.

Additional Notes

  1. *You can use fresh or frozen corn.

This is what heaven looks like.↓

So much flavor. So much texture. This salad has THE WORKS. Find the recipe on runlifteatrepeat.com

Leave a Reply