Southwest Chicken Salad Ii Food

SOUTHWEST CHICKEN SALAD II

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.

SOUTHWESTERN CHICKEN SALAD

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.

SOUTHWEST CHICKEN SALAD

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.

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.

SOUTHWEST CHICKEN SALAD I

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.

SOUTHWEST CHICKEN & RANCH SALAD

Steps:

• Toss lettuce with chicken, beans, avocados and cheese in large bowl.
• Mix salsa and dressing until blended. Add to salad just before serving; mix lightly.
• Top with chips.

SPICY SOUTHWEST CHICKEN SALAD

Steps:

• 1. Combine 1/4 cup Wish-Bone&Reg; Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
• 2. Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
• 3. Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.

SOUTHWEST CHICKEN SALAD

Steps:

• Mix together marinade ingredients in a small bowl -- add chicken and coat it in the marinade. Set aside.
• In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
• Place lettuce in a bowl, and top with marinated chicken, tomatoes and corn, chopped pepper, and black beans. Sprinkle with cheese and chips. Add the chopped avocados.
• In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
• Mix in the dressing, squeeze some lime and enjoy!

EASY HEALTHY SOUTHWEST CHICKEN SALAD

Steps:

• Place salad mix on serving dish or container
• Next, top with Chicken Breast
• Then, add corn & black beans
• Drizzle salad with olive oil and Salsa
• Mix salad together
• Garnish with Cilantro

SOUTHWEST CHICKEN SALAD

Steps:

• In a mason jar, layer ingredients in the following order: salsa, black beans, corn, jalapeno, cilantro, chicken, and lettuce! Stays good in the fridge for 2-3 days.

SOUTHWEST CHICKEN SALAD

Steps:

• Chop lettuce, set aside. Slice (or dice) peppers, set aside. Grate cheese, set aside.
• Skin and slice ripe avocado; dice tomato. Add avocado, garlic powder, diced tomato, sour cream, lime juice, and 2 tsp salt to a food processor and blend until smooth (or add to a large mixing bowl and stir with a fork). Set aside. You've got guacamole!
• Mix mayonnaise, apple cider vinegar, and 1.5 tsp fajita seasoning in a bowl. Mix until blended together and set aside. You've got salad dressing!
• Slice chicken into 1 inch cubes.
• Add light oil to large pan and heat on medium-high heat. Add chicken and remaining 1.5 tsp fajita seasoning. Toss to coat.
• Cook until chicken is slightly browned and remove from heat. Set aside.
• If desired, add peppers to the same pan (without cleaning the remaining oil/seasoning mixture left over) and cook lightly. Diced peppers work best for this method. You can definitely leave them raw, though, and the dish tastes just as great!
• Combine lettuce, peppers, cheese, and chicken. Serve and garnish with guacamole, salsa, and salad dressing.

SOUTHWEST CHICKEN SALAD WRAPS

Steps:

• In a large bowl combine the first 13 ingredients (chicken through black pepper), and add the hot sauce or ground red pepper if using to add spice. Stir until evenly mixed. Taste for seasoning.
• Place lettuce (if using) in the center of a soft tortilla and add chicken salad in the center over the lettuce. Roll up and serve.