Copycat Chick-Fil-A Spicy Southwest Salad

• Brine
• 1/2 cup pickle juice
• 1/2 cup white vinegar
• 1/4 cup light brown sugar
• 1 tablespoon kosher salt
• 1/4 cup granulated sugar
• 2 tablespoons orange zest
• 2 tablespoons orange juice
• 2 teaspoons garlic powder
• 1/8 teaspoon cayenne pepper
• 1 chicken bouillon cube
• 2 tablespoons vegetable oil
• 3 chicken breasts, about (14oz)
• Salad
• 3 1/2 cups romaine lettuce leaves, torn
• 2 cups mixed greens
• 1/2 red bell pepper, thinly sliced
• 1 cup corn, broiled until charred
• 1 cup black beans, broiled until charred
• 1/3 cup cheese, monterey jack and cheddar, shredded
• 1/2 cup grape tomatoes
• 1/2 cup tortilla chips, crushed
• 1/4 cup coleslaw mix
• 1/4 cup carrot, shredded
• 3 tablespoons pepitas

1. Brine:
2. In a medium bowl whisk together ingredients for brine.
3. Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
4. Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
5. Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.

brine, pickle juice, white vinegar, light brown sugar, kosher salt, sugar, orange zest, orange juice, garlic, cayenne pepper, chicken, vegetable oil, chicken breasts, salad, romaine lettuce leaves, mixed greens, red bell pepper, corn, black beans, cheese, grape tomatoes, tortilla chips, coleslaw mix, carrot, pepitas

Taken from www.food.com/recipe/copycat-chick-fil-a-spicy-southwest-salad-537335 (may not work)