CHICKEN SALAD WRAP
Looking for the easiest chicken salad recipe take a look a this recipe. Because you can easily turn it into the most delicious chicken salad wrap ever!
Provided by Mireille
Yield 2
Number Of Ingredients 8
Steps:
- Wash 2 or 3 leaves of iceberg lettuce and finely slice the lettuce. Put in a bowl and set aside
- Put the mayonnaise, mustard and ranch seasoning in a small bowl and stir to combine. Set aside as well
- Wash the Roma tomatoes and cut into thin strips. Then half the avocado and then dice it
- Now put the lettuce in a big bowl and add the tomatoes and avocado on the iceberg lettuce and stir it through
- Then add the ranch dressing to the pulled chicken and stir it through the chicken to be certain all the chicken is covered with the dressing
- Add the coated chicken to the lettuce and stir to cover all the lettuce with the chicken.
- Take a tortilla and add 2 or 3 tablespoons of chicken salad. Roll up the tortilla and cut in half. Repeat for the other wrap and you are ready to serve
Nutrition Facts : Calories 365; Fat
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHICKEN TACO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
- Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.
TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
- Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
- Dice the tomatoes and add them to the bowl with the romaine.
- Dice the onion and add it to the salad.
- Cut the avocados in half, remove the pits, and dice. Add to the salad.
- Add the corn and black beans.
- In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
- Pour the dressing over the salad and toss well.
- Fill each tortilla bowl with the salad.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams
CHICKEN SALAD TORTILLAS
Make and share this Chicken Salad Tortillas recipe from Food.com.
Provided by Boomette
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
- In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
- Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.
Nutrition Facts : Calories 214.9, Fat 12.6, SaturatedFat 2, Cholesterol 67.1, Sodium 599.8, Carbohydrate 4.8, Fiber 1, Sugar 2.1, Protein 19.9
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 SALAD
An easy Chicken Salad recipe from Food Network Kitchen starts with poaching your chicken breasts in an herb-infused broth to keep them extra moist.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Toss together the chicken, celery, scallions, dill and parsley in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
MEXICAN CHICKEN SALAD IN TORTILLA BOWLS
A light and low fat Taco Salad, served restaurant style in a Tortilla bowl. It is easy to make and quick to assemble. My Slovakain neighbors now love this dish I shared with them.
Provided by Dawn399
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Warm up chicken and set aside.
- Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
- (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
- To make Tortilla bowls spray Tortillas with cooking spray.
- Invert 4 custard bowls and mold Tortillas over the custard bowls.
- You may place another inverted custard dish over Tortillas to keep shape.
- Bake in oven for 5 minutes until crisp and light brown.
- Caution these burn easily, keep an eye on them.
- Allow Tortilla bowls to cool.
- Toss lettuce with mayonnaise dressing mixture.
- Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
- Place tomato pieces on top of lettuce.
- Sprinkle with cheese.
- Top with chicken pieces.
- Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.
CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING
Try this vibrant salad with or without the chicken. If you're serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it
Provided by Cassie Best
Categories Dinner, Lunch, Side dish
Time 55m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
- Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
- Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
- Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
- Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.
Nutrition Facts : Calories 392 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
MEXICAN CHICKEN TORTILLAS
Pefect for busy mums - or you could try the adult version with salsa
Provided by Liz Franklin
Categories Dinner, Lunch, Main course
Time 30m
Yield Makes enough for 2 children and 2 adults
Number Of Ingredients 9
Steps:
- Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
- Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
- For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
- Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.
Nutrition Facts : Calories 689 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.47 milligram of sodium
CHICKEN TORTILLA SALAD
An interesting variation on Caesar salad. A premade cilantro dressing can be substituted for the homemade dressing.
Provided by Tee Lee
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
- Place all dressing ingredients in blender, and process until smooth.
- Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.
Nutrition Facts : Calories 1284, Fat 95.6, SaturatedFat 30.1, Cholesterol 158.8, Sodium 854.8, Carbohydrate 69.5, Fiber 22.3, Sugar 17.3, Protein 52.5
CHICKEN TORTILLA SALAD
Make and share this Chicken Tortilla Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 46m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- For the Salad Base: Blend 2 tablespoons olive oil, cumin and coriander or parsley in a small bowl. Brush oil mix over chicken, coating it completely.
- Heat olive oil in skillet on medium-high. Add chicken and cook 2 to 3 minutes until golden-brown. Flip and brown second side, about 2 to 3 minutes.
- Add water, reduce heat to low and cover pan. Cook until thickest area registers 165 degrees on meat thermometer, about 10 minutes. Remove from heat and set aside to cool.
- Once cool, use a fork to shred meat into bite-sized pieces.
- Toss chicken, romaine mix, black beans, tomatoes, avocado and queso fresco together with Jalapeno-Lime Dressing. Divide between two bowls, top with Crunchy Tortilla Strips and serve.
- To Make Jalapeno-Lime Dressing: Pulse all ingredients in blender until thoroughly combined. Taste and adjust seasoning.
- To Make Crunchy Tortilla Strips: In a medium saucepan, heat oil on medium-high until 350 degrees.
- Carefully add tortilla strips to oil. Cook 2 to 3 minutes, stirring occasionally so strips cook evenly, until golden-brown all over.
- Remove with slotted spoon, drain on paper towels and season.
Nutrition Facts : Calories 929.1, Fat 79.5, SaturatedFat 9.6, Cholesterol 75.5, Sodium 201.6, Carbohydrate 26.2, Fiber 9.2, Sugar 4.2, Protein 32
More about "chicken salad on a tortilla food"
CHICKEN TACO SALAD BOWL / THE GRATEFUL …
From thegratefulgirlcooks.com
Cuisine MexicanTotal Time 15 minsCategory DinnerCalories 348 per serving
- Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
- To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
- Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.
CHICKEN SALAD RECIPES
From allrecipes.com
CHICKEN TACO SALAD IN A TORTILLA BOWL
From favfamilyrecipes.com
THE BEST CHICKEN TACO SALAD RECIPE | AMBITIOUS …
From ambitiouskitchen.com
CHICKEN TORTILLA CRUNCH SALAD RECIPE - REAL SIMPLE
From realsimple.com
5/5 (1)Author Jenna HelwigServings 4Total Time 35 mins
3 SECRET HACKS FOR A CHICKEN SALAD YOU WILL LOVE - LINKEDIN
From linkedin.com
CHICKEN TEX MEX SALAD IN TORTILLA BOWL - JULIA RECIPES
From juliarecipes.com
10 BEST CHICKEN TORTILLA WRAPS RECIPES | YUMMLY
From yummly.com
CHHAYA JOSHI DAILY FOOD / COCKTAILS ON INSTAGRAM: "GUACAMOLE …
From instagram.com
CHICKEN TORTILLA SALAD - FRESH EXPRESS
From freshexpress.com
COPYCAT CHILI'S QUESADILLA EXPLOSION SALAD - DELISH
From delish.com
CHICKEN TACO SALAD WITH CRISPY TORTILLA STRIPS - MACHEESMO
From macheesmo.com
SPREADING CHICKEN SALAD ON CAULIFLOWER TORTILLA. YUMMY SNACK!
From youtube.com
TORTILLA CHIP CRUSTED CHICKEN SALAD WITH AVOCADO CHIPOTLE LIME …
From halfbakedharvest.com
217 EASY AND TASTY CHICKEN TORTILLA LETTUCE RECIPES BY HOME COOKS
From cookpad.com
CHINESE CHICKEN SALAD - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BBQ CHICKEN SALAD - EATING BIRD FOOD
From eatingbirdfood.com
HEALTH ALERT ISSUED FOR READY-TO-EAT FRESH SALAD PRODUCTS WITH …
From wgnradio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love