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.
BEST CHICKEN TACO SALAD RECIPE
This chicken salad recipe is so easy to make and full of flavor. Cooked chicken breast is mixed with black beans, corn and a tonne of veggies for a hearty salad main course. A salsa dressing ties the dish together for a delicious and tasty Mexican salad.
Provided by Becky Hardin
Categories Salad
Time 20m
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
- The salad can be plated as individual servings or as one large serving to be shared.
- Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
- Stir together the salsa and sour cream. Add a bit of canola oil if you'd like to thin a bit.
- Serve with tortilla chips and...
- Enjoy!
Nutrition Facts : Calories 595 kcal, Carbohydrate 58 g, Protein 30 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 563 mg, Fiber 18 g, Sugar 10 g, ServingSize 1 serving
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.
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
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
BEST TACO SALAD RECIPE
Taco Salad is a show-stopper dinner, if you do it right. Plus it's healthy! I'll show you all my tips (and the best ingredients) for Taco Salad, Done Right. Plus two taco salad dressing recipes to choose from!
Provided by Karen
Categories Salad
Time 30m
Number Of Ingredients 31
Steps:
- Start with the taco meat.** Brown 1 pound ground beef in a skillet on the stove, over medium heat. Break up the meat into small pieces. Once it is no longer pink (3-5 minutes), remove from heat. Tilt the pan and scoop the grease into a foil-lined bowl (then refrigerate and toss when solidified). Return the pan back to the stove and set over medium heat. Add 1/4 cup Premium McCormick's taco seasoning. (Or a regular taco packet will do. See notes for a homemade recipe.) Add 3/4 cup water to the pan. Let the mixture come to a simmer. Turn off the heat when there is still thickened liquid at the bottom of the pan. If you cook until all the liquid has evaporated, you will have dry taco meat; no thanks. Set aside and keep warm, covered.
- Prep the lettuce and herbs. Chop the romaine into bite size pieces and dry in a salad spinner (or dry off with paper towels). Add 1/2 cup chopped green onions and 1 bunch of chopped cilantro. Spin to mix, or add to a large bowl and toss together.
- Prep your toppings. Grate 1 and 1/2 cups cheddar cheese. Chop 1 and 1/2 cups tomatoes. Thinly slice 8 radishes. Dice half a red onion. Chop 2 avocados (or make a quick guacamole with them by adding a bit of lime and salt). Thaw out 1 cup of frozen corn (I usually stick it in the microwave for 20 seconds and then let it finish thawing on the counter). Slice 1 or 2 jalapeno peppers. Crush some Juanitas or Fritos, but leave some whole for garnishing.
Nutrition Facts : ServingSize 0.5 g, Calories 1186 kcal, Fat 94 g, SaturatedFat 33 g, Cholesterol 181 mg, Sodium 2193 mg, Carbohydrate 55 g, Fiber 17 g, Sugar 13 g, Protein 40 g, TransFat 1 g, UnsaturatedFat 52 g
SOUTHWEST CHICKEN TACO SALAD
I love southwestern salads, so I decided to create my own at home. You can add black beans, corn, or spice it up with chili peppers.
Provided by Angela T.
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
- Rub spice mixture into each chicken breast to coat thoroughly.
- Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
- Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 33.2 g, Cholesterol 87.6 mg, Fat 47 g, Fiber 12.9 g, Protein 33.9 g, SaturatedFat 9.7 g, Sodium 1861.3 mg, Sugar 7.2 g
TACO SALAD FOR TWO
Enjoy an easy entrée tonight with this Taco Salad for Two. Chicken thighs, salsa, tortilla chips and more combine for delicious Southwest flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cook and stir chicken in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until done. Stir in salsa. Spoon into bowl; refrigerate 30 min. until cooled.
- Layer chips, lettuce, beans, chicken mixture, tomatoes and avocados in serving bowl. Top with dressing, cheese and olives.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
EASY CHICKEN TACO SALAD FOR TWO
Make and share this Easy Chicken Taco Salad for Two recipe from Food.com.
Provided by Lori Ruberti
Categories One Dish Meal
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Saute chicken breast in med.
- size frypan, I use just a little oil so chicken doesn't stick.
- Once it is cooked, remove from pan, and dice up the breasts.
- Add Salsa and Taco seasoning to pan.
- Return chicken diced to pan, and let simmer in sauce for 30 minutes.
- Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
- Serve chips on the side, they are great to scoop the salad on your fork.
- A quick one pan easy entree.
Nutrition Facts : Calories 769.1, Fat 38.3, SaturatedFat 6.5, Cholesterol 92.8, Sodium 539.7, Carbohydrate 69.6, Fiber 5.6, Sugar 1.1, Protein 38.5
EASY TACO SALAD
Make and share this Easy Taco Salad recipe from Food.com.
Provided by Graybert
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except dressing.
- Add dressing just before serving.
Nutrition Facts : Calories 563.9, Fat 42.2, SaturatedFat 12.4, Cholesterol 108, Sodium 1061, Carbohydrate 16.6, Fiber 2.7, Sugar 11.1, Protein 30.6
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