Chick-Fil-A Copycat Southwestern Salad

Servings: 4-6




For the Chicken:

  • 1 Cup Flour
  • 2 Cups Tortilla Chips, crumbed in Food Processor
  • 2 Eggs with 1 TBSP Water, beaten
  • 1 tsp Kosher Salt
  • 12 Chicken Tenderloins
  • 2 TBSP Latin Nights Seasoning Blend


For the Avocado Ranch Dressing:

  • 1 Large Haas Avocado
  • Juice from 2 large limes
  • 2 Jalepeños, seeded and large- diced
  • 1 Handful Cilantro
  • 1⁄2 Cup Mayo
  • 1⁄4 Cup Room Temperature
  • Water
  • 1 tsp Kosher Salt
  • 2 TBSP Ranch Seasoning Mix



For the Salad:

  • 1 Can Black Beans, drained & seasoned with 1 TBSP Latin Nights
  • 4 Cobs of Corn, grilled and corn sliced off cob
  • 1 Cup Monterey Jack Cheese, shredded or cubed
  • 2 Tomatoes, small-diced
  • 3 Hearts of Romaine, washed and chopped

Special Equipment:

  • Food Processor
  • Cookie sheet with cooling rack
Chick-Fil-A Copycat Southwestern Salad



Step 1:

Preheat oven to 400 degrees F.

Step 2:

Set up a breading station with 3 pie plates that contain the following in this order: Flour-Egg and Water Mixture Crumbled Tortilla Chips.

Step 3:

Season flour with 1 tsp Kosher salt and stir.

Step 4:

Season chicken tenders with Latin Nights.

Step 5:

Dip into flour, covering all sides, then into the egg wash mixture and finally, press into the crumbled tortilla chips.

Step 6:

Place a cooling rack over a cookie sheet. Place the tenders on top of the rack.

Step 7:

Cook for about 15 minutes or until chicken temperature reaches 165 degrees F.

Step 8:

While the chicken cooks, you can throw all dressing ingredients into food processor. Process well until dressing is smooth.

Step 9:

To assemble salad, place romaine lettuce in bottom of bowl. Top with tomatoes, black beans, 2-3 chicken tenders, corn and drizzle with Avocado Ranch Dressing.