LAYERED CHICKEN TACO SALAD
Quick to do Taco Salad with homemade Guacamole. This one is really really good and another great way to use up leftover chicken. Times do not include chilling.
Provided by LAURIE
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, taco seasoning mix and water.
- Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
- Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
- In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
- Cover and refrigerate 1 hour.
- Top with corn chips before serving.
Nutrition Facts : Calories 253.4, Fat 18.6, SaturatedFat 6.8, Cholesterol 48.3, Sodium 276.9, Carbohydrate 7.6, Fiber 4.4, Sugar 1.6, Protein 15.9
CHICKEN TACO SALAD
Steps:
- First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.Next, make the chicken: Generously season both sides of the breasts. 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, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes. Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it 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. To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like. Serve it in individual bowls.
LAYERED GRILLED CHICKEN TACO SALAD
Can anyone ever have too many sure-fire recipes that can do double duty as a weeknight dinner and a weekend potluck dish? The answer is no and the proof is layered inside a 13x9 casserole dish. This layered taco salad, complete with a taco-spiked ranch dressing, is easy to bring to the dinner table or the dinner party.
Provided by Tablespoon Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill.
- In small bowl, mix ranch dressing, sour cream and 1 teaspoon of the taco seasoning mix; stir to completely blend. Cover and refrigerate until ready to serve.
- Brush chicken with oil; coat with remaining taco seasoning mix (from package). Place chicken on grill over medium heat; cover grill. Cook 15 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool completely in refrigerator (about 20 minutes); chop into bite-size pieces.
- In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken, guacamole, cheese, beans and tomato. Cover and refrigerate until ready to serve.
- Just before serving, drizzle with dressing, and top with crushed tortilla chips.
Nutrition Facts : Calories 320, Carbohydrate 22 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 2 g, TransFat 0 g
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
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 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
LAYERED CHICKEN TACO SALAD
Piled with romaine lettuce, chunky salsa and shredded Mexican-style cheese, this layered chicken salad is a new take on taco salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle chicken with combined seasonings. Cook in nonstick skillet on medium heat 6 to 8 min. on each side or until done (165°F).
- Meanwhile, mix sour cream and salsa until blended.
- Cut chicken into thin strips. Cover platter with lettuce; top with chicken, tomatoes, cheese and onions. Serve with sour cream mixture.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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
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