CHICKEN TACO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
TEXAN CHICKEN AND RICE CASSEROLE
Transform a chicken and rice casserole into a one-skillet meal with the addition of fire-grilled vegetables and beans seasoned to bring out the flavors of Texas and with the crunchiness of crispy tortilla strips.
Provided by Jennifer Aleman
Categories Trusted Brands: Recipes and Tips Knorr®
Time 21m
Yield 6
Number Of Ingredients 10
Steps:
- Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
- Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
- Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
- Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 24.2 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 8.6 g, Protein 18.1 g, SaturatedFat 0.7 g, Sodium 163.5 mg, Sugar 0.8 g
MEXICAN CHICKEN AND RICE SALAD
I came up with this when I had leftover rice and hadn't eaten dinner yet. It turned out so good I had to share it. Use leftover chicken or grill a breast. Serve warm or cold.
Provided by Heather Finn-Brady
Categories Salad Grains Rice Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.
Nutrition Facts : Calories 567.3 calories, Carbohydrate 105.8 g, Cholesterol 12.2 mg, Fat 9 g, Fiber 13.1 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 1019.1 mg, Sugar 5.7 g
CHICKEN AND RICE SALAD
Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 21
Steps:
- In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.
Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN TACO RICE
This flavorful dish is so easy to vary. It was given to me by a friend, and whenever I prepare it, I think of the amazing friendships that have helped to shape my life. -Heather Ray, Milwaukee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.
Nutrition Facts : Calories 485 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1535mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.
CHICKEN TACO RICE
Wonderful quick meal. Originally found on the back of a Minute-Rice box. Can e served with warm tortillas, chips, salsa, chile con queso or sour cream.
Provided by Kit_Kat
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into 1 inch cubes.
- Satue chicken in oil in a dutch oven or other large pot until lightly browned.
- Add chicken broth, tomato sauce and Taco seasoning mix to pot, stir to combine.
- Bring to a boil then reduce heat to medium.
- Simmer for 5 minutes.
- Add corn and pepper, increase heat and return to a boil.
- Add uncooked rice and reduce heat.
- Cover and simmer approximately 10 minutes or until it reaches your desired consistency.
ONE-POT CHICKEN TACO RICE
This is my Mom's recipe. It's really good, plus it's easy to prepare when you don't have a lot of time to cook dinner!
Provided by Kim D.
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, cook and stir chicken in hot oil until lightly browned.
- Add water, tomato sauce and seasoning mix.
- Bring to a boil.
- Reduce heat, cover and simmer 5 minutes.
- Add corn and red bell pepper.
- Bring to a boil.
- Stir in rice.
- Cover; remove from heat.
- Let stand 5 minutes.
- Fluff rice with a fork.
- Sprinkle top with cheese.
- Serve with tortilla chips or hot floured tortillas, if desired.
EASY CHICKEN-RICE TACOS
Ground chicken, rice and beans fill these hearty tasty tacos. Let everyone top their own taco with lettuce, tomatoes and cheese.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 8 servings, 2 tacos each.
Number Of Ingredients 12
Steps:
- Melt butter in large skillet on medium-high heat. Add chicken and onions; cook until chicken is cooked through, stirring frequently.
- Stir in taco seasoning mix, water and tomato sauce. Bring to boil. Reduce heat to low; cover. Simmer 5 min. Add rice and beans; mix well. Cover. Remove from heat. Let stand 5 min.
- Fill taco shells evenly with the chicken mixture; top with cheese, lettuce and tomatoes.
Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 5 g, Sugar 4 g, Protein 23 g
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