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.
SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW
A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!
Provided by A K
Categories Main Dish Recipes Taco Recipes
Time 4h20m
Yield 4
Number Of Ingredients 27
Steps:
- Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
- Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
- Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
- Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
- Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
- Cook in the preheated oven until warm, 3 to 5 minutes.
- Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g
TACO SLAW
The local taco truck serves their chicken tacos with cabbage, cilantro and lime. This is my attempt to recreate their taco toppings.
Provided by mixingmedias
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 1.1 g, Sodium 18.6 mg, Sugar 3 g
CILANTRO-LIME COLESLAW
This Cilantro-Lime Slaw is the perfect example of a simple and enjoyable real food recipe. The simple combination of fresh coleslaw ingredients (cabbage, green onions, carrots, and cilantro) are combined with a dressing that takes less than 60 seconds to make.
Provided by Kristin Marr
Categories Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
- In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you have have leftovers.
- Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches (a barbecue chicken sandwich is divine with this coleslaw), or serve as a side salad. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.
Nutrition Facts : Calories 235 kcal, Carbohydrate 19 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 152 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
CHICKEN TACO SLAW SALAD
This was one of my entries for RSC#13. The delicious homemade French-Salsa dressing makes this taco chicken salad stand out from all the rest. This main dish salad could be made earlier in the day and chilled. Or, if you prefer your chicken warmed, saute the chicken just before you are ready to eat. It takes very little time to make this satisfying meal for your family. Serving size will vary depending on your appetites. It will make approximately 2 cups of salad dressing so you may have some left over depending on how much dressing your guests like on their salad.
Provided by CookingONTheSide
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- For dressing, combine the first 8 ingredients, making sure to mix very well.
- Add the salsa and combine well.
- Cover and keep refrigerated until ready to use (make sure you stir or shake the dressing before serving).
- In a large nonstick skillet, heat 1 T-2 T olive oil over medium-high heat.
- In a medium-sized bowl or plastic ziploc bag, add chicken, cumin, barbecue seasoning, cayenne pepper, if using, sea salt and black pepper; shake to coat chicken.
- Toss the chicken mixture in the skillet and cook until nicely browned and it is no longer pink in the middle, about 10-15 minutes.
- In large salad bowl, add broccoli slaw and then layer the beans, chickpeas, corn, cilantro, onions, tomatoes, cumcumber and chicken.
- Squeeze the juice of the lime over the entire salad.
- Top with the amount of dressing you prefer (you may not want all of the dressing on the salad, depending on your taste).
- Serve with tortilla chips, sour cream and cheese, if desired.
Nutrition Facts : Calories 594.2, Fat 23.5, SaturatedFat 2.2, Cholesterol 65.8, Sodium 1077.6, Carbohydrate 60.8, Fiber 10.9, Sugar 20.8, Protein 37.8
CHICKEN SLAW
Try this fun twist on chicken salad using fuss-free coleslaw mix. Hilda Anger in Valparaiso, Florida writes, "This crunchy, creamy recipe from my mother is delicious with leftover or canned chicken, tuna or even salmon."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small salad bowl, combine the chicken, coleslaw mix, celery and egg. In another bowl, combine the Miracle Whip, milk, lemon juice, brown sugar and celery salt. Pour over chicken mixture and toss to coat. Sprinkle with paprika if desired. Refrigerate until serving.
Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 357mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.
EASY ASIAN-STYLE CHICKEN SLAW
From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.
Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
CHIPOTLE CHICKEN TACOS WITH RADISH SALAD
Smoky, spicy chipotles in adobo add a pleasant bit of spice to these chicken tacos, while a crunchy radish salad will add a bright, textural element.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes and scallion greens. Dress with olive oil and lime juice; season. Grill chicken, then slice and serve on tortillas, topped with avocado and radish salad. Garnish with radish greens.
THAI CHICKEN TACOS WITH CABBAGE SLAW
This is from the BH&G June 2011 issue. I make mine without the fish sauce, but only because I am allergic to all things fish :( If you an have it, by all means do. It adds even more flavor to the dish. Do NOT skip on the cilantro or lime. These are the things that make this so delicious and brings an authentic flavor to the dish. I prefer to use small, flour tortillas myself.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- CABBAGE SLAW::.
- In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
- Tacos::.
- Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
- In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
- TO SERVE::.
- Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.
Nutrition Facts : Calories 484.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 72.6, Sodium 735.5, Carbohydrate 52.2, Fiber 8.8, Sugar 3.6, Protein 33.8
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.
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5/5 (1)Category Healthy Chicken Tenders RecipesAuthor Kelly BannisterCalories 339 per serving
- Combine cabbage, carrots and scallions in a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt; toss to coat. Combine sour cream, cilantro and the remaining 2 tablespoons lime juice in a small bowl.
- Heat a grill pan over high heat. Brush chicken tenders evenly with oil; sprinkle with chili powder and the remaining 1/2 teaspoon salt. Coat the hot pan with cooking spray. Add the chicken to the pan; cook, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 7 to 8 minutes.
- Divide the chicken among warm tortillas. Top with the cabbage slaw, the lime crema and jalapeño slices. Garnish with cilantro and serve with lime wedges, if desired.
MEXICAN COLESLAW RECIPE - BOWL ME OVER
From bowl-me-over.com
5/5 (12)Total Time 45 minsCategory SaladsCalories 81 per serving
- Seed and dice the tomato, mince the onion, cilantro and jalapeños. Add the slaw mix and all of the ivegetables and black beans to a large bowl.
- Whisk together ingredients for the salad dressing and pour over the slaw, tossing gently to combine.
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4.7/5 (9)Total Time 1 hr 15 minsCategory Main DishCalories 532 per serving
- Whisk together (or whizz with an immersion blender) the mayo, sour cream, lime juice, garlic, cilantro, salt and pepper. Toss with the shredded cabbage.
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From goop.com
Servings 2-3Category Recipes
- Place the shredded chicken, BBQ sauce, and water in a small saucepan with a lid. Cover and cook over medium-low heat for 10 to 15 minutes.
- While the chicken warms up, make the slaw. In a large bowl, combine the jalapeño, garlic, veganaise, yogurt, apple cider vinegar, and honey. Whisk well to combine. Taste for seasoning and add salt as desired. Then add the rest of the slaw ingredients, tossing well to coat. Set aside.
- While the slaw sits and the chicken warms up, prep the tortillas. If using store-bought grain-free tortillas, warm them over the burner, carefully watching and turning as they get little charred spots. Wrap in a dishtowel until ready to assemble. If using homemade socca tacos, follow the steps here, then store in a dishtowel until ready to assemble.
- To assemble, place a little bit of chicken in each tortilla and top with a slice of avocado and a pile of slaw. Finish with extra cilantro on top.
THAI PEANUT CHICKEN TACOS WITH PINNEAPPLE SLAW (THE ORIGINAL)
From carlsbadcravings.com
Reviews 28Category Main DishCuisine AsianEstimated Reading Time 7 mins
- In a large bowl or freezer bag, whisks the Thai Peanut Chicken marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes.
- Meanwhile, chop ingredient for Pineapple Slaw, add to a large bowl and toss to combine. Cover and refrigerate until ready to use.
- When ready to cook, heat 1 tablespoon olive oil/coconut oil in a large nonstick skillet over medium heat until hot and rippling. Add chicken and marinade and cook until completely cooked through and sauce thickens slightly. Remove from heat and stir in crunchy peanut butter until well combined.
- To serve, spoon chicken into desired amount of tortillas and top with Pineapple Slaw, chopped peanuts and additional cilantro, lime juice and Asian chili sauce to taste.
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From wholesomeyum.com
5/5 (26)Calories 167 per servingCategory Salad
- In a small bowl, whisk together the mayonnaise, lime juice, cumin, garlic powder, salt and cayenne.
- Place the shredded coleslaw mix, green onions, and cilantro into a large bowl. Pour the dressing over evenly and toss to coat.
- If you have time, refrigerate the cilantro lime slaw for an hour to let the flavors develop. Stir again before serving. Serve chilled.
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From eatingwell.com
5/5 (4)Total Time 10 minsCategory Healthy Chicken Taco RecipesCalories 275 per serving
- Combine yogurt, sugar, lemon juice, vinegar, salt, pepper and hot sauce in a large bowl. Add cabbage and toss until fully coated.
- Combine chicken and barbecue sauce in a medium microwavable bowl; toss until chicken is coated. Microwave on High until heated through, about 1 minute.
- Heat tortillas according to package directions. Fill each tortilla with 1/4 cup of the chicken and top with 3 tablespoons of the slaw. Garnish with cilantro and serve.
EASY GRILLED CHICKEN TACOS | QUICK WEEKNIGHT DINNER IDEA!
From skinnytaste.com
5/5 (5)Total Time 30 minsCategory DinnerCalories 326 per serving
- Oil the grates and grill about 2 minutes. Turn and cook an additional 1 minute, or until cooked through. Set aside on a cutting board and slice into thin strips.
- While the chicken is cooking, in a large work bowl mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt and pepper. Set aside.
GRILLED CHICKEN BREAST TACOS WITH CREAMY CABBAGE SLAW ...
From foodandwine.com
Servings 4Total Time 15 mins
- In a medium bowl, whisk the mayonnaise with the vinegar, honey and 1 teaspoon of sea salt. Add the cabbage and scallions and toss.
- Light a grill or preheat a grill pan and brush the grates with olive oil. Season the chicken with sea salt and grill over high heat until the chicken is lightly charred on the outside and white throughout, about 8 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes, then thinly slice.
- Grill the tortillas in a single layer, turning once, until soft and pliable, about 30 seconds. Divide the slaw between the tortillas and top with the chicken.
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4.1/5 (12)Servings 12Cuisine MexicanCategory Salad, Side Dish
- In a bowl, mix together the shredded cabbage, minced jalapeño, red onion, carrot, cilantro, vinegar, and lime zest and juice.
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Ratings 9Calories 489 per servingCategory Dinner, Main Course
- SRIRACHA SAUCE: Zest part of 1 lime to get about 1/2 teaspoon lime zest, and then juice 2 limes to get about 4 tablespoons lime juice. Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).
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- 1 In a large glass or ceramic dish, combine spices, chilli flakes, olive oil and 2 tablespoons of the lime juice. Add chicken and turn to coat. Cover and refrigerate for 2–3 hours.
- 2 Preheat barbecue or large chargrill pan to medium-high. Grill chicken for 3–4 minutes each side, or until golden and cooked through. Place on a large plate, loosely cover with foil and set aside to rest for 5 minutes. Thinly slice the chicken.
- 3 Meanwhile, in a large bowl combine cabbage, carrot, coriander and red onion. In a small bowl, mix avocado, yoghurt and remaining lime juice until smooth. Season with cracked black pepper.
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From cookinglight.com
Servings 4Calories 417 per servingTotal Time 1 hr
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