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
GRILLED CHICKEN TACO SALAD
Our grilled chicken taco salad is full of good things, yet you can have it on the table in just 20 minutes. Read on to find out how...
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place lettuce on 4 plates; top with next 4 ingredients.
- Mix dressing and barbecue sauce; drizzle over salads.
- Top with cheese.
Nutrition Facts : Calories 590, Fat 26 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g
GRILLED CHICKEN TACOS
Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a grill for medium heat.
- Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
- Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
- Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.
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.
GRILLED CHICKEN SOFT TACOS
Make and share this Grilled Chicken Soft Tacos recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make Marinade: In a small bowl whisk together the marinade ingredients. Rinse the chicken thighs under cold water dry with paper towels. Put marinade and chicken in ziplock bag overnight.
- To make the salsa: Combine the salsa ingredients, including salt and pepper to taste.
- Combine milk and sour cream.
- Grill chicken over Direct Medium heat 8 to 10 minutes until meat is firm turning once. Cut chicken into bite sized pieces.
- In heated soft tortillas place chicken, cheese, drained black beans, sour cream, salsa, and lettuce on tacos.
Nutrition Facts : Calories 576.8, Fat 31.4, SaturatedFat 11.9, Cholesterol 91.6, Sodium 659, Carbohydrate 46.1, Fiber 9.5, Sugar 3, Protein 29.5
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
MARINATED GRILLED CHICKEN TACO SALAD
It's not just a salad; it's a chicken salad. And not just a chicken salad-but a Marinated Grilled Chicken Taco Salad. (Adjectives make all the difference!)
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix oil and taco seasoning mix. Pour 1/4 cup of the seasoned oil over chicken in shallow dish; turn chicken over to evenly coat. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cool slightly; cut into slices.
- Arrange salad greens, avocados and tomatoes on 4 individual plates; top with chicken. Drizzle with remaining seasoned oil; sprinkle with cheese.
Nutrition Facts : Calories 460, Fat 33 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 12 g, Fiber 5 g, Sugar 3 g, Protein 29 g
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