Southwest Chicken Salad Ii Food

SOUTHWESTERN CHICKEN SALAD

Southwestern Chicken Salad image

We like to have this for dinner during the summer - a tasty light meal that doesn't heat up the kitchen. You could serve tortilla chips on the side, if you want.

Provided by dianegrapegrower

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 boneless skinless chicken breasts
1 tablespoon olive oil
1 tablespoon fajita seasoning mix or 1 tablespoon taco seasoning
4 1/2 cups lettuce, assorted, torn
2 tomatoes, cut in wedges
1/2 cucumber, peeled and slices
4 green onions, chopped
1 avocado, diced
1 cup corn, thawed
1 cup black beans
1/4 cup cilantro, chopped
cilantro salad dressing (purchased or use recipe 30146 "Cilantro Dressing for Salads" by Bergy)

Steps:

Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm.
While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing.
Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste.
Serve immediately.

Nutrition Facts : Calories 331.5, Fat 14.1, SaturatedFat 2.2, Cholesterol 56.6, Sodium 125.1, Carbohydrate 28.4, Fiber 9.9, Sugar 4.9, Protein 26.5

SOUTHWEST CHICKEN SALAD

Southwest Chicken Salad image

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

Ingredients

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

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 CHICKEN SALAD

Southwest Chicken Salad image

Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.

Provided by Rena

Categories Main Course Salad

Time 25m

Number Of Ingredients 20

Ingredients

4 boneless skinless chicken breasts
2 tbsp olive oil (divided)
1 lime (juiced, and zested)
1/4 cup cilantro leaves (chopped)
3-4 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 cups packed romaine lettuce or 1 large head (chopped)
2 cups cherry tomatoes (halved)
8 oz black beans (one can, rinsed and drained)
8 oz corn (one can, rinsed and drained)
1 red onion (thinly sliced)
1 large avocado (chopped)
1/4 cup cilantro (chopped)
1/4 cup olive oil
1 lime (juiced and zest)
2 cloves garlic (minced)
kosher salt and ground black pepper (to taste)

Steps:

Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
While the chicken cools, add all the salad ingredients to a bowl.
Top with juicy chicken and drizzle the dressing over.
Toss to combine then serve. Enjoy!

Nutrition Facts : Calories 571 kcal, Carbohydrate 42 g, Protein 34 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1028 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving

CINDY'S SOUTHWEST CHICKEN DINNER SALAD

Cindy's Southwest Chicken Dinner Salad image

This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing & half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes.

Provided by CIndytc

Categories Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs marinated boneless chicken breasts, grilled
4 stalks romaine lettuce, chopped
1 1/2 cups kernel corn
1 1/2 cups black beans
1 1/2 cups shredded mexican cheese
bacon bits
2 eggs, hard boiled and sliced
2 avocados, diced
3/4 cup ranch dressing
3/4 cup salsa, of your choice
2 teaspoons dried taco seasoning mix

Steps:

Grill your chicken breasts, and slice thin.
Roast your corn kernals over high heat in a pan with a little oil (you can add a tsp or 2 of packaged Fahita mix to it as it roasts for a more spicy taste if you like).
layer everything onto large plates. Place sliced chicken on top and crumble some nacho chips on top if you like. Drizzle dressing on top and enjoy -- .

Nutrition Facts : Calories 1141.9, Fat 77.1, SaturatedFat 22.1, Cholesterol 315.2, Sodium 1618.2, Carbohydrate 43.4, Fiber 14.7, Sugar 8.3, Protein 71.9

SOUTHWEST CHICKEN SALAD

Southwest Chicken Salad image

This is great, cool & tasty salad for the summer, easy to bring to a cookout. Just wait until you're there to add the Dorito chips so they don't get soggy!

Provided by Verelucky

Categories Chicken Breast

Time 30m

Yield 1 lg bowl, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless chicken, shredded
1 head iceberg lettuce, torn into pieces
1/4 cup oil
1/4 cup water
1/4 cup lemon juice
1 (1 ounce) package taco seasoning mix (such as McCormick's, or any brand)
1 (14 ounce) can of sliced black olives, drained
4 tomatoes, cut up
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
2 (8 ounce) bottles Catalina dressing
1 (15 ounce) bag of dorito's nacho chips, hand crushed. (not sure on the actual ounces, the large party size bag)

Steps:

Boil chicken breasts until done, approx 20 minutes, cool and shred chicken.
Mix together the taco seasoning mix with the oil, water and lemon juice in a bowl, add chicken and marinade for 30 minutes. Drain when done.
In large salad bowl mix all ingredients together. Serve.
Note: You can also cook the chicken on the grill rather than boil.
Also if your bringing to a cookout, don't add the crushed Dorito's until you get there!
Cooking time is marinating time for the chicken.

Nutrition Facts : Calories 982.8, Fat 76.9, SaturatedFat 28.8, Cholesterol 96.2, Sodium 1661.8, Carbohydrate 48.1, Fiber 3.7, Sugar 12.2, Protein 28.4

SOUTHWEST CHICKEN SALAD II

Southwest Chicken Salad II image

This is by far the BEST, QUICKEST, and HARDIEST salad yet!

Provided by BUTTER1

Categories Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, drained and rinsed
salt and pepper to taste
½ head cabbage, chopped
1 (10 ounce) package romaine lettuce, torn
½ green bell pepper, chopped
1 (8.75 ounce) can corn, drained
¼ cup shredded Cheddar cheese
2 cooked skinless, boneless chicken breast halves, cut into strips
1 cup finely crushed blue tortilla chips
½ cup prepared Ranch salad dressing

Steps:

In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 29.6 g, Cholesterol 58.4 mg, Fat 23.9 g, Fiber 7.1 g, Protein 22.8 g, SaturatedFat 5.5 g, Sodium 622.4 mg, Sugar 9 g

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