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.
CHIPOTLE CHICKEN TACO SALAD
Make and share this Chipotle Chicken Taco Salad recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing: Combine first 7 ingredients, stirring well.
- Salad: Combine lettuce and remaining ingredients in a large bowl.
- Drizzle dressing over salad; toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 405.1, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.9, Sodium 260.3, Carbohydrate 47, Fiber 12.1, Sugar 6, Protein 34
MANGO CHIPOTLE CHICKEN TACO SALAD
A sweet and spicy vinaigrette plays double duty in this taco salad. Not only is it a salad dressing but it also brings beans and corn together into a quick salsa for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
- Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.
CHIPOTLE CHICKEN SALAD TACOS
Make and share this Chipotle Chicken Salad Tacos recipe from Food.com.
Provided by Kirstin in the Couv
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
- Season generously with salt, usually about a generous 1/4 teaspoon.
- Add the cabbage, carrot, onion, cilantro and chicken.
- Toss everything together and let stand for 15 minutes.
- Taste and season with additional salt if necessary.
- Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
- Serve with warm tortillas.
Nutrition Facts : Calories 521.7, Fat 32.4, SaturatedFat 5.1, Cholesterol 39.4, Sodium 91.8, Carbohydrate 42, Fiber 9.4, Sugar 3.8, Protein 18.9
CHIPOTLE CHICKEN TACO SALAD
Categories Salad Chicken Leafy Green Low Carb Quick & Easy Low Cal Dinner Lunch Healthy
Yield 4
Number Of Ingredients 16
Steps:
- To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
CHIPOTLE CHICKEN TACO SALADS
Try this twist on a taco salad using chipotles en adobo. It is a fabulous salad which will definitely get added to your family dinner rotation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
- Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.
Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
CHICKEN TACOS WITH CHIPOTLE
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
Provided by David Tanis
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
- Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
- Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CHIPOTLE CHICKEN TACO SALAD
I found this recipe in Cooking Light. I made it for a potluck at Church and everyone loved it. It is easy to prepare and only 249 calories per serving when divided by 4. It makes a lot of salad, so you could serve more people and the calorie count would be less.
Provided by Jolayne Cooper
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 16
Steps:
- 1. To prepare dressing, combine first 7 ingredients, stirring well.
- 2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
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