SOUTHWEST CHICKEN SALAD
My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 cups.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.
Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
SOUTHWEST BBQ CHICKEN SALAD
Hearty salads like this Southwest BBQ Chicken Salad with black beans, corn, avocado, and crunchy romaine lettuce topped with an easy 5-ingredient homemade BBQ sauce are more than just a first course, they make the meal.
Provided by Heidi
Categories Salad
Time 40m
Number Of Ingredients 23
Steps:
- For the BBQ Sauce
- Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring occasionally until flavors combine, then remove from heat.
- For the Southwest Chicken Salad
- Prepare a grill or stovetop grill pan over medium-high heat.
- To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper. Spray the grill pan with cooking spray (or oil the grill grates) and cook the chicken breasts for 3-4 minutes on each side, or until golden brown. Lower the heat to medium and brush both sides of the chicken breasts with the BBQ sauce and cook for an additional 3-4 minutes on each side until the thickest part of the chicken reaches 160 degrees F. Transfer to a platter and tent with aluminum foil.
- While the chicken is cooking, cut the tortillas into thin strips. Heat the canola oil in a small pan over medium-high heat and fry the tortilla strips, stirring often, until golden and crisp. You may have to do this in batches. Drain on paper towels and sprinkle with kosher salt while still hot.
- Arrange the cut romaine lettuce in a large bowl with the black beans and corn. Slice the chicken into strips and place on top of the lettuce with the tomatoes, avocado, and red onion slices. Squeeze the juice of 1 lime over the salad, then in a small bowl, mix the ranch dressing with the juice from the remaining lime. Drizzle the lime ranch dressing over the salad with the reserved BBQ sauce. Garnish with the chopped cilantro and the tortilla strips and serve.
Nutrition Facts : Calories 393 kcal, Carbohydrate 52 g, Protein 16 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 1041 mg, Fiber 11 g, Sugar 20 g, UnsaturatedFat 12 g, ServingSize 1 serving
SOUTHWESTERN CHICKEN SALAD
In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley's coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.
Nutrition Facts : Calories 331 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 865mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
SOUTHWEST GRILLED CHICKEN SALAD RECIPE
Steps:
- In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy. Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight.
- Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes before grilling. Preheat the grill to 400ºF.Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
- Place the chopped lettuce on the bottom of a large platter or salad bowl. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken.
- Serve with our Fire Roasted Salsa or our Creamy Jalapeno Cilantro Dip.
Nutrition Facts : Carbohydrate 44 g, Protein 36 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 72 mg, Sodium 331 mg, Fiber 17 g, Sugar 11 g, Calories 567 kcal, ServingSize 1 serving
SOUTHWEST CHICKEN SALAD I
This is a highly seasoned salad that is a nice change from the typical 'taco' version. Even my kids and their friends love it!
Provided by Sandy
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover, and shake until well blended.
- Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 23.2 g, Cholesterol 62.3 mg, Fat 23.7 g, Fiber 2.9 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 397.5 mg, Sugar 2.1 g
BBQ CHICKEN SALAD
This BBQ chicken salad is a fresh and colorful combination of grilled BBQ chicken, veggies, cheese, beans and tortilla strips, all tossed in ranch dressing. WAY better than the California Pizza Kitchen version!
Provided by Sara Welch
Categories Salad
Time 21m
Number Of Ingredients 12
Steps:
- Place the lettuce in a large bowl and toss with 1/2 cup of the ranch dressing.
- Toss the chicken in the BBQ sauce and place it on top of the lettuce.
- Arrange the corn, beans, tomatoes, jicama, cheese, avocado, green onions and tortilla strips over the lettuce.
- Drizzle with the remaining 1/4 cup of ranch dressing and serve.
Nutrition Facts : Calories 616 kcal, Carbohydrate 43 g, Protein 36 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 119 mg, Sodium 739 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving
SOUTHWEST BBQ CHICKEN SALAD
Make and share this Southwest BBQ Chicken Salad recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
- Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
- Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
- Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
- Cut grilled chicken into thin slices and arrange over salad.
- Top with cheese and chips.
- Serve with dressing.
- Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.
SOUTHWEST GRILLED CHICKEN SALAD
Steps:
- In a large bowl, add chicken, seasonings, and olive oil. Stir to combine.
- Add seasoned chicken to a large frying pan and cook thoroughly. Set aside.
- Wash and cut lettuce to desired size, set aside.
- Rinse canned corn and add to a small frying pan. Roast corn over medium heat.
- Drain and rinse black beans.
- Dice avocado into bite size pieces and tomatoes in half.
- Add lettuce, seasoned chicken, roasted corn, black beans, avocado, tomatoes and tortilla strips to a bowl. Top with desired dressing.
SOUTHWESTERN BBQ CHICKEN BREAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill.
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- In a large bowl, toss together lettuce, kohlrabi, corn, onion, tomatoes, avocado, and cilantro. Add dressing, and mix lightly until coated.
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From sharedappetite.com
Servings 4Total Time 35 minsEstimated Reading Time 4 mins
- Preheat oven to 375°F. Place flatbreads in four separate oven-safe bowls, pushing them down into the bowls and creating your desired “wavy shape” for your taco shell. Bake in oven for 6 to 8 minutes, until the flatbreads are crisp.
- Preheat grill over medium heat. Brush chicken breasts with oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.
- Layer each taco shell bowl with lettuce, corn, black beans, cherry tomatoes, and chopped bbq chicken. Drizzle generously with extra BBQ sauce and the Avocado Dressing.
BBQ CHICKEN SALAD WITH AVOCADO DRESSING - SHARED APPETITE
From sharedappetite.com
Servings 4Total Time 35 minsEstimated Reading Time 3 mins
- Preheat grill to medium. Lightly coat chicken breasts with a little drizzle of canola oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.
- Layer each bowl with lettuce, a hefty spoonful or two of Spicy Southwest Corn and black beans, anywhere between a half to a whole sliced chicken breast (we normally do half), a 1/2 of avocado diced, and a handful of halved tomatoes. Drizzle generously with the Avocado Dressing.
- In a food processor, purée the avocado, greek yogurt, juice from 1/2 of the lime, and garlic. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other 1/2 lime if needed.
SOUTHWEST CHICKEN SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (1)Total Time 10 minsCategory Main CourseCalories 262 per serving
- Layer lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken on a large platter or in a bowl.
- Top with cheese, pine nuts, and tortilla strips. Drizzle with Spicy BBQ Ranch Dressing. Toss well and serve immediately. Enjoy!
- Combine 1 cup of ranch dressing with approx 2 -3 tbsp of barbeque sauce. Stir well and chill until ready to serve. The dressing will keep nicely in the fridge for up to two weeks.
ZESTY SOUTHWEST CHICKEN SALAD RECIPE
From everydaydishes.com
Servings 6-8Total Time 40 minsCategory LunchCalories 443 per serving
- Place a medium-sized skillet over medium heat, add oil until it’s about ¼" deep and heat while you cut the tortillas into strips. Begin by stacking 3 or 4 tortillas and cutting them in half. Then, with the cut side facing you, slice the tortillas vertically into ¼" thick strips. Repeat until all of the tortillas have been cut into strips.
- Test the temperature of the oil by placing one tortilla strip into the skillet. If it begins to fry gently, the oil is the correct temperature. (If you are using a thermometer, the oil should be 350–360 degrees.) Sprinkle 1/3 of the tortilla strips into the oil, separating and spacing them evenly as they are dropped into the oil—be sure not to overcrowd the pan. Allow the strips to fry 1–2 minutes until light golden brown and crispy. Remove the strips using a slotted spoon, onto a paper towel-lined plate to drain. Immediately season the strips lightly with salt and chili powder. Repeat until all of the strips have been fried then set them aside.
- Add the cubed chicken and barbecue sauce to a medium-sized mixing bowl, toss until the chicken is completely coated with the sauce then set aside.
- Arrange the chopped romaine on the bottom of a large salad bowl or platter then top it with the black beans, tomatoes, corn, Monterey Jack cheese, green onions and cilantro. You can either sprinkle the ingredients evenly over the top of the lettuce or group each ingredient together and toss just before serving.
SOUTHWEST BARBECUE CHICKEN SALAD WITH CILANTRO LIME ...
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5/5 (1)Total Time 25 minsCategory Healthy Salad RecipesCalories 629 per serving
- Heat your grill to medium high. Add the chicken and corn; cook for 8 minutes or until the chicken is partially cooked and the corn begins to brown. Remove the corn from the grill. Brush both sides of the chicken with barbecue sauce and cook an additional 5-10 minutes, or until cooke through. Remove from grill and dice. Cut the corn away from the cob.
- In a small jar, combine the lime juice, olive oil, garlic, cilantro and honey. Mix well to combine. Season with salt and pepper.
- In a large bowl, toss the romaine with half of the dressing; divide the dressed lettuce among four bowls.
- Top each salad with chicken, corn, tomatoes, avocado, beans, cheese, and corn chips. Serve with additional dressing, if desired.
SOUTH-OF-THE-BORDER BBQ CHICKEN SALAD | MRFOOD.COM
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Category Green SaladsEstimated Reading Time 1 min
- In a large bowl, place lettuce; top with chicken, tomato, corn, black beans, onion, and cheese. Pour dressing over salad and toss gently to combine.
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Ratings 6Estimated Reading Time 4 minsServings 4Total Time 25 mins
- Heat olive oil over a large sauté pan over medium-high heat. Sauté chicken breasts until cooked, about 3-5 minutes each side, depending on thickness. For best results, flatten chicken breasts to similar thickness with a kitchen mallet before cooking.
- Place lettuce in a large bowl, then top with diced red pepper, corn, edamame, and black beans.
- In a large bowl, combine mayo, buttermilk, paprika, cilantro, and lime juice. Whisk together until well blended. Pour into an airtight salad shaker, or other airtight container.
SOUTHWEST CHICKEN SALAD WITH BARBECUE RANCH DRESSING
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Reviews 3Estimated Reading Time 3 mins
- Toss everything together but the avocados. I serve that separately because a couple of the kids don't like it, PLUS if you have any left you can squeeze lemon juice on top to keep it from turning brown, then cover it and stick it in the fridge so you can eat the rest later.
- Whisk your dressing ingredients together and drizzle on top of the salad when you're ready to serve.
- You can crunch up some organic corn chips for the top if you'd like, but we just served it with cheese quesadillas. (Only Kent and the kids had those, though, I didn't want to waste the stomach space, I had two helpings of this awesome salad instead.)
SOUTHWEST BBQ CHICKEN SALAD WITH ZESTY RANCH
From ourbalancedbowl.com
Cuisine MexicanCategory SaladServings 2Total Time 20 mins
- Begin by slicing all of your veggies (cabbage, red onion). I sliced them all in long, thin slices. Add them to a large salad bowl and set aside.
- Make your BBQ sauce and ranch by combining the ingredients above. Stir until desired consistency. Feel free to add more milk to the ranch if you want it thinner. Add water to the BBQ sauce if you want it thinner.
- Next, begin cooking your chicken. I sliced mine into thin slices. Heat a non-stick skillet with a splash of olive oil on medium heat. Season your chicken breast on both sides with salt and pepper and place it in the hot pan. Sear on both sides for 3-4 minutes or until fully cooked through. In the skillet, brush the BBQ sauce onto each side of the chicken. Save the leftover BBQ sauce for the ranch or another time!
- Once cooked, slice your chicken and add it to the salad bowl. Add in your corn, black beans, red onion, crispy poblanos. Add on your dressing and toss the salad.
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5/5 (1)Total Time 20 minsCategory SaladCalories 396 per serving
- Mix together the ranch dressing and adobo sauce. Start with 1 teaspoon of adobo sauce, taste and as more as desired.
- Toss the diced chicken with barbecue sauce. Prep remaining ingredients and set aside in bowls.
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5/5 (1)Total Time 1 hrCuisine AmericanCalories 662 per serving
- Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.
- Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).
- Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes until done (165 degrees F). Remove chicken from the grill and allow to rest at least 5 minutes, before cutting into bite-sized pieces.
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