CHICKEN FIESTA SALAD
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
Provided by ANGL8277
Categories Salad Taco Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g
FIESTA SALAD WITH CILANTRO-LIME DRESSING
A main-course salad with roasted chickpeas and Mexican-inspired flavors.
Provided by Healthy Happy Mama
Categories Salad
Time 10m
Number Of Ingredients 13
Steps:
- Put all of the dressing ingredients except the olive oil into a food processor or blender and pulse until the cilantro is chopped. Turn the machine on and slowly drizzle in the olive oil. Set the dressing aside.
- To assemble the salads, divide the ingredients between four plates. Dress with the cilantro-lime dressing. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 500 calories, Sugar 38.5g, Sodium 342mg, Fat 22.7g, Carbohydrate 70.8g, Protein 10.5g
CHICKEN FAJITA SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
- For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
- Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
- While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
- Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
- Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
- For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
- For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.
LIME-CILANTRO VINAIGRETTE
This is a delicious, tangy vinaigrette. It's so versatile, it can be used for mixed greens or taco salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I prefer white wine vinegar in this recipe, as opposed to regular white vinegar. You can also use Dijon mustard if you prefer to spicy brown.
Provided by drjwall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 1.7 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 54.3 mg, Sugar 1.2 g
CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING
This tasty Chicken Fajita Salad is an easy chicken salad recipe you can make at home without waiting for a table at the restaurant.
Provided by gailanng
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place a large skillet coated with cooking spray over medium-high heat until hot.
- Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
- Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
- In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
- Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
- To Make Fajita Seasoning: Combine all seasonings well.
- To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.
Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 8.2, Cholesterol 102.4, Sodium 906, Carbohydrate 15.9, Fiber 7.4, Sugar 6, Protein 31.4
MEXICAN PASTA SALAD
Fiesta Pasta Salad is a Mexican pasta salad loaded with corn, black beans, tomatoes, jalapeño, cilantro, and a fresh lime vinaigrette for a zesty, flavorful, summer side dish!
Provided by Samantha Skaggs
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- Make the dressing by whisking all of the ingredients together in a medium bowl until thoroughly incorporated, or shaking them in a jar with a tight-fitting lid. Set aside.
- Place the cooked pasta and the rinsed black beans in a very large bowl. Thaw the corn by placing it in a colander and running it under warm water; drain well and add to bowl. Add the tomatoes, jalapeños, and cilantro to the bowl, and pour about two-thirds of the dressing over top. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, stir in the remainder of the dressing and garnish with additional cilantro, if desired.
Nutrition Facts : Calories 336 kcal, Carbohydrate 56 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 856 mg, Fiber 10 g, Sugar 2 g, ServingSize 1 serving
GARBANZO BEAN SALAD
This easy garbanzo bean salad is an awesome vegan recipe that's perfect for a healthy summer lunch - filled with cucumber, tomatoes and corn, with a cilantro lime dressing.
Provided by Melissa Belanger
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients in a big bowl.
- In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
- Refrigerate until serving or at least for a half an hour to let the flavors blend.
Nutrition Facts : Calories 157 calories, Sugar 3.7 g, Sodium 398.3 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 18.8 g, Fiber 4.6 g, Protein 5.1 g, Cholesterol 0 mg
JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE
Make and share this Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette recipe from Food.com.
Provided by JLofAustin
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
- For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.
Nutrition Facts : Calories 306.9, Fat 25.4, SaturatedFat 3.8, Cholesterol 19.6, Sodium 31.5, Carbohydrate 12.2, Fiber 3, Sugar 2.3, Protein 10.6
FIESTA BEAN SALAD
Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette - I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.
Provided by Gina
Categories Lunch Salad Side Dish
Time 10m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
- Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
- When ready to eat, gently mix in avocado and serve right away.
Nutrition Facts : ServingSize 1 generous cup, Calories 335 kcal, Carbohydrate 47 g, Protein 14 g, Fat 11.5 g, SaturatedFat 2 g, Sodium 481.5 mg, Fiber 15.5 g, Sugar 0.5 g
CILANTRO LIME CHICKEN
Cilantro Lime Chicken (skillet or grilled) is seeping with flavor and is a meal in itself or instantly transforms salads, tacos, burritos, wraps, etc into the most epic meal EVER! This Cilantro Lime Chicken is wonderfully versatile, healthy and prep ahead so you so you can throw your marinated cilantro lime chicken on the grill or stove the second you are craving dinner. Just be prepared for a satisfyingly delicious punch of tangy, garlicky, fiestalicious flavor!
Provided by Jen
Time 20m
Number Of Ingredients 8
Steps:
- Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times. Remove and reserve 2 tablespoons for basting (if making salad, you will use 1 tablespoon for basting, 1 tablespoon for dressing).
- Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2-10 hours.
- When ready to cook, remove chicken from fridge and let sit at room temperature 20-30 minutes.
FIESTA SALAD
A fresh Mexican style salad made with black beans, corn, peppers, onion, cilantro and lime juice. Brighten up any meal with this incredible salad
Provided by Steve Cylka
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Toss black beans, corn, red pepper, cucumber, onion and cilantro in a large bowl.
- In a separate container mix the oil, lime juice, sugar and salt together until the sugar is dissolved.
- Pour the dressing on the salad and stir until everything is coated. Let the salad marinate in the fridge for about 1 hour.
- Serve cold.
Nutrition Facts : Calories 231 kcal, Carbohydrate 33 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE
Steps:
- FOR VINAIGRETTE: Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. FOR SALAD: Combine all ingredients except cheese in large bowl. Toss with vinaigrette. Top with cheese
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