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
SOUTHWEST CHICKEN SALAD PANINI
This cheesy chicken salad panini with a Southwestern kick will make you walk away from plain, boring sandwiches forever.
Provided by My Food and Family
Categories Hot Sandwiches
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat panini grill.
- Combine first 4 ingredients.
- Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles to make 4 sandwiches.
- Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
SOUTHWEST CHICKEN SALAD II
This is by far the BEST, QUICKEST, and HARDIEST salad yet!
Provided by BUTTER1
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 10
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
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
SPICY SOUTHWEST CHICKEN SALAD
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
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 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 & RANCH SALAD
Break out the black beans and salsa and get ready to serve up a Southwest-style chicken salad they won't soon forget!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2-3/4 cups each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 520, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 830 mg, Carbohydrate 33 g, Fiber 12 g, Sugar 5 g, Protein 33 g
SOUTHWESTERN CHICKEN SALAD
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
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
KAT'S SOUTHWEST CHICKEN SALAD
Ok, wow... this is one incredible sandwich! Even those in my family who don't normally gravitate toward chicken salad fell in LOVE with this one. Enjoy!
Provided by Kathleen Hagood
Categories Sandwiches
Number Of Ingredients 17
Steps:
- 1. Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.)
- 2. Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
- 3. Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.
SOUTHWEST CHICKEN SALAD
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
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
CHOPPED SALAD WITH AVOCADO DRESSING
Get the recipe for Chopped Salad With Avocado Dressing.
Provided by Lindsay Maitland Hunt
Time 20m
Number Of Ingredients 12
Steps:
- Combine the avocado, Parmesan, yogurt, lemon juice, parsley, oil, ⅓ cup water, and ½ teaspoon each salt and pepper in a blender. Blend until smooth.
- Toss the romaine, chicken, chickpeas, tomatoes, avocado dressing, and ½ teaspoon each salt and pepper in a large bowl.
- Serve the salad topped with pita chips and additional grated Parmesan.
Nutrition Facts : Calories 352 kcal, Carbohydrate 20 g, Cholesterol 67 mg, Protein 31 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 4 g, Fat 17 g, UnsaturatedFat 0 g
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 CHICKEN MASON JAR SALAD
Provided by Jamika Pessoa
Time 10m
Yield 1 serving
Number Of Ingredients 14
Steps:
- For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
- For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.
SOUTHWEST CHICKEN SALAD WRAPS
In this recipe I attempted to blend the flavors where you can't identify many of the ingredients. It has a sweet, spicy and smoky flavor all going on at once. As listed, the spiciness is not overpowering. Please feel free to adjust the amount of peppers to your own tastes. The prep time does not include the overnight refrigeration times.
Provided by RogerOH
Categories Lunch/Snacks
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 27
Steps:
- Day One.
- With a fork pierce chicken breasts many times on both sides.
- Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts.
- Refrigerate for 24 hours turning and basting several times.
- Make the sauce.
- In a bowl, combine sugar, salt, mustard, and flour.
- Combine beaten egg and milk and add to dry ingredients.
- Mix until smooth.
- Heat cider vinegar in a saucepan.
- Gradually add hot vinegar to the bowl while mixing.
- Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl.
- Add lemon zest and 1 1/2 tsp of liquid smoke.
- Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens.
- After mixture has cooled, mix in the sour cream.
- Refrigerate overnight.
- The Raisins:.
- Place raisins in a bowl and pour wine over.
- Refrigerate overnight.
- Day Two:.
- Preheat oven to 350°F.
- Place chicken in ovenproof dish and add water to a depth 1/4".
- Add 1/2 tsp liquid smoke.
- In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute.
- Add peppers and oil to chicken.
- Bake covered for 1 hour.
- Let chicken cool then shred the chicken.
- Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix.
- Add finely diced Chipotle peppers to taste (I used three) and mix.
- Place cashews in a ziplock bag and crush with a rolling pin.
- Add cashews to bowl.
- Drain raisins and add to bowl.
- Add sauce and mix.
- You can serve immediately, but is much better if you refrigerate for at least 4 hours.
- To Serve:.
- Place a leaf of lettuce on tortilla.
- Spoon chicken salad over lettuce.
- Sprinkle with cheddar cheese.
- Wrap up like you would a burrito, leaving the top open.
Nutrition Facts : Calories 627.1, Fat 22.2, SaturatedFat 5.6, Cholesterol 44.9, Sodium 937.5, Carbohydrate 80.4, Fiber 5.2, Sugar 14.6, Protein 24.4
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
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