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 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.
GRILLED CHICKEN TACO SALAD
Great way to prepare a Mexican favorite.
Provided by MTCHYG
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g
CHICKEN TACO SALAD
A crunchy chicken salad that's zesty, healthy and 4 of your 5-a-day. Try this for variety in your teenager's lunchbox or take it to work
Provided by Chelsie Collins
Categories Lunch
Time 10m
Number Of Ingredients 10
Steps:
- Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
- Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
- Scatter the taco over the salad to serve.
Nutrition Facts : Calories 421 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
CHICKEN TACO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10 to 12 minutes; let cool.
- Meanwhile, toss the beans, corn, tomatoes, pickled jalapenos and brine, the remaining 1 tablespoon vegetable oil and 3/4 teaspoon lime zest, the lime juice, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes.
- Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 11 grams, Cholesterol 60 milligrams, Sodium 1404 milligrams, Carbohydrate 48 grams, Fiber 12 grams, Protein 28 grams, Sugar 8 grams
FIESTA CHICKEN TACO SALAD
This is an easy, delicious,no cook salad for a hot summer day. A good way of using leftover grilled chicken breasts.
Provided by MarieRynr
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 530, Fat 38.5, SaturatedFat 13, Cholesterol 96.5, Sodium 994.4, Carbohydrate 17.6, Fiber 4.2, Sugar 11, Protein 30.7
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15-MINUTE LOADED CHICKEN TACO SALAD - AVERIE COOKS
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4.4/5 (25)Calories 542 per servingCategory Sides, Salads & Vegetables
- To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
- To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
- To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
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5/5 (4)Total Time 30 minsCategory Dinner, Gluten Free, LunchCalories 435 per serving
- To make the vinaigrette: add all ingredients for vinaigrette to a food processor and process until well combined.
- To make the chicken: heat the olive oil in a medium skillet over medium-high heat. Add the onions and sauté for 5 minutes, or until they are soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken and cook for 6 to 7 minutes, until fully cooked. Finally, add the taco seasoning and ¼ cup water, or as needed, and reduce the heat to low. Simmer the mixture for 5 minutes while you assemble the salad.
- To make the salad: to assemble this salad in one large serving bowl, layer half of the lettuce on the bottom of the bowl followed by half of all of the other toppings. Add the second layer of lettuce on top and finish with the remaining toppings. Top with the cooked ground chicken and toss the salad together or drizzle salad with a few tablespoons of the vinaigrette. Add more vinaigrette as needed and serve immediately. Serves 4-6.
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