TACO CHICKEN CAESAR SALAD WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
- To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
- Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.
CHICKEN TACO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
CHICKEN TACOS WITH AVOCADO SALAD
Let kids help squeeze the limes: Show them that if you roll the fruit against the counter first, you'll get more juice.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the chicken with 1/2 cup salsa, the juice of 1 lime and 1 tablespoon vegetable oil in a large bowl; let marinate 10 minutes. Mix the remaining 1/2 cup salsa, the sour cream and 2 tablespoons cilantro in a small bowl; season with salt and pepper. Cover and refrigerate. Gently toss the hearts of palm, avocado, radishes, the remaining cilantro, 1 tablespoon vegetable oil and the juice of the remaining lime in a medium bowl; season with salt and pepper.
- Heat the remaining 2 tablespoons vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Add the chicken along with the marinade and cook until slightly charred and cooked through, about 7 minutes per side. Transfer to a cutting board and chop; season with salt.
- Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, salsa-sour cream mixture and lettuce and/or red onion. Serve with the avocado salad and lime wedges.
Nutrition Facts : Calories 566 calorie, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 140 milligrams, Sodium 947 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 29 grams
CALIFORNIA CHICKEN
This recipe is great for summertime veggies from the garden, and quick too!
Provided by Ingrid
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
- Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g
CHICKEN TACOS WITH AVOCADO SALSA
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. -Christine Schenher, Exeter, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 354 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 474mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges
CALIFORNIA CHICKEN SALAD
A great way to recycle leftover chicken into something new and wonderful. Turkey would work equally well in this creamy salad. Try this over mixed greens or on croissants for a wonderful lunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle lemon juice over chicken and apple, mixing lightly.
- Combine remaining ingredients, suing only enough mayonnaise to moisten well.
- Add chicken/apple mixture and toss together lightly.
- Serve very cold, dressed with mayonnaise.
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