CHICKEN FIESTA SALAD
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
Provided by ANGL8277
Categories Salad Taco Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CUBAN SUMMER FIESTA!
I developed a taste for Cuban food back when I was a flight attendant and traveling all the time. This recipe really takes me back to my layovers in Miami where I got to enjoy all the authentic flavors of the city's varied cultures. So delicious! Back then I couldn't wait to go through Miami so I could grab some good food... and now I can't wait to make this again right at home!
Provided by Aprie Allen @aprie
Categories Other Main Dishes
Number Of Ingredients 23
Steps:
- white rice: Place water into medium size pot. Bring water to a boil and put the package of sazon goya into water along with salt and butter.
- shrimp: Season shrimp with dill wee, garlic, ground pepper, thyme leaves. Place into skillet with butter and olive oil. Simmer on medium heat and add chopped onions, green peppers and mango chutney.
- mint strawberry and cucumber slices: Just slice cucumbers into wedges and strawberries as well and sprinkle powdered sugar and mint.
- flounder: season flounder with black pepper, Lowery's seasoning salt & Cayenne pepper. Place into batter heat 2 3/4 cups of canola oil in a deep fryer or iron skillet and fry for 10 minutes on each side.
FIESTA CORN & AVOCADO SALAD
Steps:
- Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
- In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
- In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
FRESH CORN SALAD
Fresh Corn Salad with black beans, avocado, tomatoes and a zesty chili-lime dressing. This easy corn salad recipe is one of the best summer side dishes!
Provided by Kristine Rosenblatt
Categories Side Dish
Time 40m
Number Of Ingredients 14
Steps:
- Heat grill to medium heat. Remove husks and silks from corn; rinse and pat dry. Wrap each ear of corn in foil and grill for about 15 minutes, until tender when pierced with a knife, turning every 5 minutes. Let stand wrapped in foil for 5 minutes. Unwrap carefully as the corn will be very hot. Let cool.
- While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
- Once corn is cool, carefully use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl.
- To the bowl with the corn, add the black beans, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 286 kcal, Carbohydrate 30 g, Protein 10 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 646 mg, Fiber 9 g, Sugar 6 g
GARBANZO BEAN SALAD
This easy garbanzo bean salad is an awesome vegan recipe that's perfect for a healthy summer lunch - filled with cucumber, tomatoes and corn, with a cilantro lime dressing.
Provided by Melissa Belanger
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the salad ingredients in a big bowl.
- In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
- Refrigerate until serving or at least for a half an hour to let the flavors blend.
Nutrition Facts : Calories 157 calories, Sugar 3.7 g, Sodium 398.3 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 18.8 g, Fiber 4.6 g, Protein 5.1 g, Cholesterol 0 mg
20 MINUTE ZUCCHINI AND CORN FIESTA SALAD
20-minute summer squash and corn fiesta salad with chili-lime vinaigrette, feta cheese, and cilantro. A simple and flavorful side for all of your summer entertaining needs.
Provided by Jamie Vespa MS, RD
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
- Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
- Add tomatoes and feta cheese to zucchini mixture. Pour dressing overtop and gently toss to combine. Garnish with additional cilantro, if desired.
Nutrition Facts : ServingSize 0.5 cup, Calories 150 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1.5 g, Sodium 450 mg, Fiber 4 g, Sugar 6 g
SUMMER TURKEY SALADS
Tender turkey is treated to a yummy walnut coating in this dressy salad that just begs to be served outside. Add a cold glass filled with Arnold Palmer mix-lemonade and iced tea-and enjoy! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Combine flour and salt in a shallow bowl. Place egg in a separate shallow bowl. Combine walnuts and rosemary in another shallow bowl. Coat turkey in flour mixture, then dip in egg and coat with walnut mixture., In a large skillet over medium heat, cook turkey in oil in batches for 2-3 minutes on each side or until meat is no longer pink. , Divide salad greens among four serving plates; top with tomatoes, blueberries, oranges, onions and turkey strips. , In a blender, combine the vinegar, blueberries, honey and mustard. While processing, gradually add oil in a steady stream. Serve with salad.
Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 271mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 4g fiber), Protein 21g protein.
FIESTA CORN AND AVOCADO SALAD
Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30 minute salad will be star of any cookout or potluck.
Provided by Jamie Vespa MS, RD
Categories Salad/Side Dish
Time 35m
Number Of Ingredients 15
Steps:
- Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
- Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
- Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.
Nutrition Facts : Calories 325 kcal, Protein 8 g, Carbohydrate 26 g, Fiber 5 g, Sugar 2 g, Fat 22 g, SaturatedFat 3 g, Sodium 420 mg, ServingSize 0.66 cup
FETA FIESTA KALE SALAD WITH AVOCADO AND CRISPY TORTILLA STRIPS
A hearty taco kale salad featuring feta, pepitas, crispy tortilla strips, avocado and cranberries, tossed in a jalapeño-lime dressing. This recipe yields four medium-sized salads.
Provided by Cookie and Kate
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
- To prepare the kale: Use a chef's knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.
- Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.
- To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.
Nutrition Facts : Calories 375 calories, Sugar 3.4 g, Sodium 746.1 mg, Fat 21.7 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 37.1 g, Fiber 12.5 g, Protein 12.5 g, Cholesterol 16.7 mg
FIESTA CUCUMBER-CORN SALAD
Fat-free, healthy, crunchy, spicy - and sooo easy! This is so good as a salad to accompany Mexican food - but it does pack a peppy punch of its own.
Provided by EdsGirlAngie
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss together all ingredients in a glass bowl.
- Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
Nutrition Facts : Calories 107.9, Fat 1.1, SaturatedFat 0.2, Sodium 483.1, Carbohydrate 24.8, Fiber 3.7, Sugar 8.4, Protein 3.8
EASY SUMMER ZUCCHINI SALAD
This recipe is easy to make and only takes 5-10 minutes to prepare. No cooking required. Great for summer and picnics Also great served over Quinoa as a main dish.
Provided by stefani_kerr_8641616
Categories Low Cholesterol
Time 10m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients with the fresh Cilantro.
- Toss all spices, lime juice, and extra virgin olive oil.
- Mix all ingredients until well combined. Spices can be adjusted for preferred taste.
Nutrition Facts : Calories 137.9, Fat 3, SaturatedFat 0.5, Sodium 218.6, Carbohydrate 24.3, Fiber 5.6, Sugar 2.7, Protein 5.9
ASIAN SLAW
You'll love taking this Asian slaw to summer picnics or BBQs! It's easy to make ahead, so it's also one of my favorite choices for a quick weekday lunch. Vegan and gluten-free.
Provided by Jeanine Donofrio
Categories Side dish
Time 24m
Yield 4 as a side
Number Of Ingredients 15
Steps:
- Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
- In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
- In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.
SUMMER FIESTA SALAD
What makes this side salad so summery? We think it's the cherry tomatoes, avocados and cilantro-perfect flavors for a summer party!
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 8 servings, about 2/3 cup each
Number Of Ingredients 7
Steps:
- Toss cheese, tomatoes, avocado, onion, cilantro and pepper in large bowl. Add dressing; mix lightly. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 210, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 290 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 7 g
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