Best Spicy Southwestern Fruit Salad Recipes

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

Spicy Southwest Chopped Salad with Salsa Verde image

This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.

Provided by Jenny from WA

Categories Salad

Time 1h15m

Yield 4

Number Of Ingredients 18

Ingredients

2 ears corn
1 pound tomatillos, husked
½ bunch fresh cilantro leaves
½ jalapeno chile pepper, chopped
¼ large white onion, chopped
1 clove garlic, chopped
salt, to taste
4 teaspoons lime juice
1 avocado - peeled, pitted and diced
1 teaspoon lime juice
¼ medium head red cabbage, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning, or to taste
1 head green leaf lettuce
1 cup crumbled cotija cheese
1 lime, cut into wedges

Steps:

Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g

SPICY SOUTHWEST SALAD RECIPE (CHICK-FIL-A COPYCAT)

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

Spicy, flavorful, crunchy, and delicious. This Spicy Southwest Salad copycat recipe tastes just like the Chick-Fil-A version! Make this easy salad in no time at all for a healthy weeknight meal that everyone will love.

Provided by Christine McMichael

Categories Dinner Lunch, Dinner, Appetizer Salad

Time 40m

Number Of Ingredients 18

Ingredients

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

Steps:

Mix the ingredients for the marinade together.
Place the chicken in an airtight container or freezer bag and pour the marinade over it.
Marinate the chicken overnight (or for at least 30 minutes before baking).
Preheat the oven to 350 degress F.
Place the marinated chicken on a baking sheet and bake for 15 minutes.
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 the spinach.
In a large salad bowl, toss all of the salad ingredients together (except for the pepitas, tortilla chips, and dressing).
Add the chicken and bell peppers once they are done baking and toss together.
Plate each salad, add the peptias, tortilla chips, and drizzle with dressing.
Serve and enjoy!

Nutrition Facts : Calories 343 kcal, Carbohydrate 21 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 83 mg, Sodium 431 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

SOUTHWESTERN FRUIT SALAD

Southwestern Fruit Salad image

Make and share this Southwestern Fruit Salad recipe from Food.com.

Provided by Boomette

Categories Pineapple

Time 17m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 pineapple, peeled and sliced into one inch rounds
2 ripe tomatoes, cut into chunks
2 seedless oranges, peeled and cut into chunks
1 jicama, peeled and cut into thin slices
1 bunch fresh cilantro leaves
1 lime, juice and zest of
1 dash hot sauce
salt

Steps:

Preheat an outdoor or indoor grill to high.
Toss pineapple with oil, salt and pepper and grill it on both sides until grill marks appear and it's tender and juicy. Cut into large chunks and place in a salad bowl. Add tomatoes, oranges, jicama, cilantro, lime zest and juice and a dash or two of hot sauce. Adjust seasoning and toss well before serving.

Nutrition Facts : Calories 126.5, Fat 5.3, SaturatedFat 0.7, Sodium 5.8, Carbohydrate 20.2, Fiber 6, Sugar 10.9, Protein 1.5

SPICY FRUIT SALAD

Spicy Fruit Salad image

A delicious and refreshing summer fruit salad with a spicy twist. Tastes better the longer it's chilled, to let flavors blend.

Provided by puerca83

Categories Salad Fruit Salad Recipes Apple Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 (8 ounce) can pineapple chunks, drained
1 cup cubed, seeded watermelon
1 mango, peeled and cubed
1 green apple, cored and sliced
¼ cup lime juice
2 tablespoons honey, or more to taste
1 jalapeno pepper, seeded and chopped
2 teaspoons chili-lime seasoning (such as Tajin®)

Steps:

Mix pineapple, watermelon, mango, and green apple in a large bowl.
Blend lime juice, honey, and jalapeno in a blender until smooth.
Pour jalapeno dressing into the large bowl and mix thoroughly. Sprinkle chili-lime seasoning on top. Chill for 1 to 2 hours before serving.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 134.9 mg, Sugar 19 g