Inspired by my favorite ChickfilA salad, this easy, spicy, filling Southwest Chicken Salad recipe is a macro dream come true. It comes together in minutes with buffalo chicken from the deli, mixed greens, and fun toppings. It will quickly become a staple in your lunch routine.
Eating out with me goes a little something like this:
Choose something that’s macro-friendly but not boring because food should be fun.
Imagine ways to make it MORE macro-friendly.
Try to figure out how to hack it and share it with you.
My husband finds this routine to be absolutely adorable. 😉 #whycantyoujusteatdinner?!
A recent trip to ChickfilA went EXACTLY like that. I ordered their Spicy Southwest Salad and asked for extra chicken. (sometimes they can do that…other times they can’t because it’s prepared ahead of time).
I’ve loved buffalo chicken deli meat for a long time. It’s one of my top 3 go-tos, so it’s no surprise that when you add it to a salad I’m gonna be all about it. At ChickfilA this is served with taco lime flavored pumpkin seeds called “pepitas.” It’s the only part I can’t replicate for you at home, which is a real bummer.
***Pretend the pic has buffalo deli meat rather than buffalo chicken tenders, though this one gives me big plans for a buffalo tender salad too!***
Anyways, moral of the story:
When you’re eating out, ChickfilA is a GREAT option to keep your macro goals in check.
They have all their nutrition info posted online.
They have AMAZING chicken nuggets including the grilled ones. (I’ve been known to do half regular and half grilled)
The Superfood Side is a thing of wonder.
AND their Spicy Southwest Salad is too good.
But you didn’t come here for my Ode to ChickfilA, did you? #bonus!
So, here’s how to hack it!
- 1 10oz bag Romaine salad mix
- 1/2 14oz bag coleslaw mix
- 5 oz fresh baby spinach
- 1 16 oz jar fire roasted corn and pepper salsa
- 1 1/2 lbs buffalo chicken deli meat, sliced
- 1 C shredded Mexican cheese
- 8 tbsp spicy ranch dressing
- Lettuce, spinach, and coleslaw mix
- Chop chicken.
- Assemble salads by layering greens mix on the bottom, then add 1/4 of the chicken, 1/4 of the cheese, and 1/4 of the salsa. Serve with 2 tbsp dressing.
Vegetarian: Skip the chicken and you're good.
Gluten Free: Absolutely! Just watch your dressing and salsa choices.
Dairy Free: Skip the shredded cheese and use a different type of dressing and you can make it happen.
If you made as-written, feel free to use my math in MFP: MacroEd Southwest Chicken Salad
I am SO excited to hear what you think about this one. It’s a 5 minute prep! That’s MAGICAL.
Be sure to show me your creations by using our hashtag #getmacroed. It makes my day to see my recipes in your kitchen and you never know when I might feature one of yours!
All the best,
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