Barbecued Taco Salad Food

GRILLED CHICKEN TACO SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

NEELY'S CHICKEN TACO SALAD

Steps:

• Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook. Stir in the chili powder and cumin and let toast for a few stirs. Add the beans and let cook until warmed through.
• Mix the yogurt and salsa together in a small bowl.
• Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.

BBQ CHICKEN SALAD

Steps:

• Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

TACO SALAD

Steps:

• Toss salad ingredients together.
• Mix dressing ingredients together, toss with salad.
• Crush doritos in bag, add just before serving.
• If not eating all at once, serve doritos on top of individual salad portions.

BBQ CHICKEN SALAD

Steps:

• Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
• Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
• In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.

FIESTA CHICKEN TACO SALAD

Steps:

• In small bowl, combine dressing ingredients, blend well.
• In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
• Pour dressing over salad; toss gently to coat.
• Divide salad evenly onto individual serving plates; top each with a dollop of sour cream.
• Arrange tortilla chips around edge of each plate if desired.

BEST TACO SALAD RECIPE

Steps:

• Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
• Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
• Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.

BARBECUED TACO SALAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.

BARBECUED TACO SALAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cheese sauce, barbecue sauce and chili powder. Cook and stir over low heat until cheese is melted. Place each lettuce leaf on a plate. Top with shredded lettuce, beef mixture, tomatoes and corn chips. Serve immediately.