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Chick-Fil-A Spicy Southwest Salad Copycat Recipe Ingredients Southwest Chicken Marinade: cup dill pickle juice 1 clove garlic, minced 1 tablespoon olive oil teaspoon smoked paprika teaspoon ancho chili powder teaspoon black pepper Spicy Southwest Chicken Salad: 1 lb boneless and skinless chicken breasts 454 grams 8 cups mixed salad greens 1 cup grape tomatoes 4 ounces shredded cheddar cheese (113 grams) 1 cup frozen roasted corn, thawed 15 ounces canned black beans, drained (425 grams) 1 poblano pepper medium red bell pepper cup tortilla strips (for garnish) cup pepitas (green pumpkin seeds) (for garnish) cooking oil spray of choice Spicy Southwest Dressing: 2 tablespoons olive oil cup sour cream 2 tablespoons lime juice (fresh squeezed) teaspoon cumin teaspoon ancho chili powder (or regular chili powder) teaspoon garlic powder 2 tablespoons chipotle in adobo sauce, finely chopped (use peppers and sauce) Instructions Marinating the Chicken: Mix the marinade ingredients (dill pickle juice, minced garlic, olive oil, paprika, chili powder, and pepper) in a bowl

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