SOUTHWESTERN GRILLED CHICKEN SALAD
Toss in some black beans and salsa, and you can enjoy a hearty Southwestern Grilled Chicken Salad-no matter where you live!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cover large serving platter with salad greens. Top with chicken, tomato, beans and onions; sprinkle with cheese.
- Serve with dressing and salsa.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 14 g, Fiber 5 g, Sugar 3 g, Protein 31 g
SOUTHWESTERN GRILLED CHICKEN SALAD
There's a trick to making a satisfying meal out of a salad and just a little bit of protein - make sure you have a variety of ingredients to add in with your lettuce greens. This salad is dressed with a flavor-packed vinaigrette.
Provided by threeovens
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat a grill over medium high heat while you butterfly the chicken; in a small bowl, combine chili powder, brown sugar, coriander, cumin and 3/4 teaspoon salt and rub over chicken (you won't need all of it).
- Grill the chicken 3 minutes, turn and grill until just cooked through, about 1 or 2 minutes; let rest 5 to 10 minutes.
- Meanwhile, prepare the dressing: Whisk together the olive oil, lime juice, 1 tablespoon of the cilantro, honey, 1/2 teaspoon salt, some pepper, and a few drops of Tabasco or place these ingredients in a lidded glass jar and shake to combine.
- Combine beans, tomatoes, green onions, remaining 2 teaspoons cilantro and a pinch of salt; add 2 tablespoons of the dressing and toss gently.
- Toss the lettuce with a little dressing (reserve some dressing to drizzle over the chicken); arrange dressed lettuce on a serving platter or individual bowls or plates.
- Slice the chicken very thinly and arrange over lettuce; pit and slice the avocado and arrange with the chicken.
- Arrange black bean salsa on the lettuce as well; drizzle chicken and avocado with dressing.
- Garnish with pine nuts or pepitas and remaining cilantro.
Nutrition Facts : Calories 464, Fat 35.3, SaturatedFat 4.6, Cholesterol 27.4, Sodium 310.2, Carbohydrate 25, Fiber 10.2, Sugar 6.8, Protein 17.1
SOUTHWESTERN GRILLED CHICKEN SALAD W/TOMATO AND BLACK BEAN SALSA
For those that love main dish salads, this full flavoured dish adapted from the 2011 Fine Cooking - Cooking Fresh magazine, is sure to please. Serve with a crusty baquette. The original recipe called for added brown sugar & honey so if you prefer a bit of sweet with your savory flavours, just add the optional fresh corn. It adds a great texture as well as flavour.
Provided by Debi9400
Categories Salad Dressings
Time 26m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Trim and then butterfly the chicken breasts by slicing it horizontally almost but not entirely in half. (so you can open it like a book).
- In a small bowl combine the chili powder, coriander, cumin and salt. Rub into both sides of the butterflied chicken breasts and let sit while the grill heats.
- Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 to 4 minutes. Flip and cook until just done, another 2 minutes or so. Remove and let sit for 8 to 10 minutes before slicing.
- In a small bowl or glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbsp of the cilantro, 1/2 tsp salt, a few grinds of pepper and a few shakes of green tabasco . Wish or shake well to combine.
- To make the salsa, combine the black beans, tomatoes, scallion, remaining cilantro and a pinkch fo salt in a small bowl. Add the kernals from a fresh, uncooked sweet corn on the cobb if you want added sweetness. Add 2 Tbsp of the dressing, toss gently and set aside stirring occassionally.
- Put the lettuce in a bowl, season with a little salt and with jsut enough of the dressing to lightly coat - reserve a little to drizzle on the chicken. Arrange the lettuce on dinner plates.
- Slice the chicken breasts very thinly. Pit and slice the avocado. Arrange the chicken, avocado and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Sprinkle each dish with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 1090.6, Fat 82.5, SaturatedFat 13.1, Cholesterol 92.8, Sodium 3282.3, Carbohydrate 46.9, Fiber 24, Sugar 6.2, Protein 53.2
SOUTHWEST GRILLED CHICKEN
"Lime juice and a splash of pepper sauce lend refreshing zest to this flavorful take on grilled chicken. It's so easy, you'll make it often." -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 146mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SOUTHWESTERN GRILLED CHICKEN SALAD
This is a recipe I invented to satisfy our craving for a similar salad in a local restaurant. My family loves it.
Provided by BogeysMom
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
- You can also substitute fajita seasoned sliced chicken breasts strips here.
- Slice the chicken breasts into thin strips.
- Toss the lettuce with your other salad"stuff".
- Slice the corn tortillas into thin strips and deep fry until crisp.
- If you stop short of crisp, the tortillas will be tough.
- Test one and if this is the case, just refry til crisp.
- Drain on paper towels.
- Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
- Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
- Mix together the Ranch Dressing and salsa 1:1.
- Pour this over each salad and sprinkle cheese on top.
Nutrition Facts : Calories 354, Fat 14.8, SaturatedFat 4.1, Cholesterol 92.8, Sodium 113, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 33
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