Tex Mex Chicken With Warm Tomato Corn Salad Smashed Chive Potatoes Food

TEX-MEX CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING

Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing image

Seasoned chicken, tortilla chips, and roasted corn pair perfectly together in this crunchy and craveable Tex-Mex chopped chicken salad with cilantro lime dressing.

Provided by Katie Morford, RD

Categories Salad

Time 35m

Yield 4

Number Of Ingredients 22

Ingredients

For the salad
6 cups Romaine lettuce, chopped and packed
1 medium red pepper, diced
1 cup English or Persian cucumber, diced
1 cup cherry tomatoes, halved
3 scallions, thinly sliced
1 tablespoon plus1 teaspoon extra-virgin olive oil
1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
3/4 teaspoon kosher salt, divided
1 pound boneless, skinless chicken thighs
1 tablespoon taco seasoning mix
12 corn tortilla chips
1/4 cup crumbled Cotija cheese
For the dressing
1 tablespoon lime juice
1 tablespoon white wine vinegar
1/2 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup cilantro leaves, lightly packed
1/4 cup extra-virgin olive oil

Steps:

Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.

Nutrition Facts : Calories 855 kcal, Carbohydrate 68 g, Cholesterol 83 mg, Fiber 7 g, Protein 25 g, SaturatedFat 9 g, Sodium 1217 mg, Sugar 8 g, Fat 57 g, UnsaturatedFat 0 g

TEX-MEX SALAD

Tex-Mex Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

TEX-MEX CORN

Tex-Mex Corn image

Provided by Food Network Kitchen

Time 25m

Yield 4 ears of corn

Number Of Ingredients 0

Ingredients

Steps:

Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

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