SOUTHWEST CHICKEN SALAD WITH AVOCADO RANCH DRESSING
This easy Southwestern Chicken Salad recipe is a healthy spin on a chain restaurant favorite loaded with black beans, sweet corn, avocado, tomato, and blackened southwest chicken breast all tossed with a creamy homemade Avocado Ranch dressing.
Provided by Marie
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In a large bowl, mix together lime juice, cumin, chili powder and sea salt. Add the chicken halves and toss to cover them with marinade. Place in the fridge and marinate for 20 minutes while you prep the rest of the ingredients (I recommend prepping the avocado once the chicken is cooked to avoid browning)
- Heat oil in a skillet over medium-high heat. Remove visible garlic pieces from the chicken (to avoid them burning) and brown 2-3 minutes on each side. Reduce heat and continue cooking for 6-7 minutes or until chicken is cooked through (no longer pink inside) but still tender.
- Place on a cutting board, allow to cool slightly and slice (I use a tong to hold the chicken while I cut it)
- Arrange all salad ingredients (except dressing and lime wedges) in a large salad bowl or two plates, top with chicken pieces and drizzle with avocado ranch. Serve with extra lime wedges and enjoy!
Nutrition Facts : Calories 362 kcal, Carbohydrate 31 g, Protein 32 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 766 mg, Fiber 11 g, Sugar 5 g, 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 RANCH CHICKEN SALAD
No one needs to know that this full-of-flavor salad is super easy to make because of the ready-to-use seasoned chicken breast strips.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Place tortilla strips on microwaveable plate sprayed with cooking spray. Microwave on HIGH 1 min. Meanwhile, mix dressing and cumin.
- Toss greens with chicken, tomatoes, cheese and dressing mixture in large bowl; top with tortilla strips.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 580 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 13 g
SOUTHWEST RANCH SALAD DRESSING
Make and share this Southwest Ranch Salad Dressing recipe from Food.com.
Provided by Parsley
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 16
Steps:
- Whisk all ingredients together in a bowl.
- For best results, cover and chill for at least 4 hours before serving.
Nutrition Facts : Calories 712.7, Fat 62.9, SaturatedFat 19.4, Cholesterol 92.5, Sodium 1626.1, Carbohydrate 36.3, Fiber 1.2, Sugar 12.8, Protein 4.8
SOUTHWESTERN SALAD
My mom's favorite dish ever! You may want to add more lettuce, but my mother is more about the "extras" then the greens. These are extra good topped with Recipe #222159! Also for chicken I use Recipe #217675 a lot.
Provided by anme7039
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Poach chicken then shred.
- Mix cooked corn and chicken in a bowl with taco seasoning mix.
- Divide lettuce, beans, tomato, corn and chicken mixture among two bowls.
- Top with salsa cheese and crushed chips.
- Top with ranch dressing if you please.
- You can multiply this recipe to suit your needs!
Nutrition Facts : Calories 476, Fat 23, SaturatedFat 12.7, Cholesterol 97.1, Sodium 817.1, Carbohydrate 36.5, Fiber 7.5, Sugar 4, Protein 34.2
SOUTHWESTERN CHICKEN SALAD
A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.
Provided by LINDA W.
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
- In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
- Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g
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