Southwest Chicken Taco Salad Food

SOUTHWESTERN CHICKEN TACO SALAD

Steps:

• In small bowl, beat dressing ingredients with wire whisk until well blended.
• In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

SOUTHWEST CHICKEN TACO SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
• Rub spice mixture into each chicken breast to coat thoroughly.
• Heat oil in a large skillet over high heat. Cook chicken breasts in hot oil until browned, about 5 minutes per side. Transfer chicken to a baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
• Fill each tostada shell with 1/2 cup lettuce. Divide chicken, salsa, avocados, Cheddar cheese, and olives between the tostada shells. Top each salad with ranch dressing.

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.

CHICKEN TACO SALAD

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.

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

SOUTHWEST CHICKEN TACOS

Steps:

• Plug crock pot in and set to high or low depending on how long you are cooking it for
• I lightly sprayed the bottom of my crockpot then lay down the chicken breast.
• Add in the corn, peppers and onions.
• I mixed my chili powder and paprika in with the jar of salsa before pouring salsa over chicken.
• Add the lime juice, salt & pepper then stir the mixture around.
• Cook on high for 4 hours or low for 8 hours.
• Using a few forks shred chicken right in the crockpot and then serve immediately.
• Use your favorite low point taco shells and toppings, or serve on top of a salad.
• The mixture alone is zero smart points, the only points you will need to count are based on what tortilla/shells and toppings you use.
• *Note- feel free to add in a can of zero point beans to the mixture.
• Taco mixture will store in the fridge for a fews days and freezes well. Makes 12- 1/2 cup servings

SOUTHWEST TACO SALAD

Steps:

• Toss romaine with next 4 ingredients.
• Drizzle with dressing; sprinkle with cilantro.
• Stand chips around edge of bowl.

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.

SOUTHWESTERN BLT TACO SALAD

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
• Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

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.

CHICKEN TACO SALAD

Steps:

• Sprinkle chicken with garlic salt and chili powder.
• Broil 2 minutes or until done.
• Cool and cut into strips.
• In a bowl, toss lettuce with chicken, cucumber and cheese.
• To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine lettuce, chicken, black beans, corn, tomatoes, avocado, green onion, and cilantro.
• Drizzle with salad dressing and serve with tortilla strips, chips, or pepitas.
• In a small bowl or jar, whisk together mayonnaise, lime juice, 1 Tbsp water, chili powder, dill, pepper, salt, and chipotle chili powder.
• Whisk until it's totally smooth. Dressing will keep in the fridge about 1 week.