GRILLED CHICKEN TACO SALAD
Great way to prepare a Mexican favorite.
Provided by MTCHYG
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
- Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
- Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g
BLT CHICKEN SALAD
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. -Cindy Moore, Mooresville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.
Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
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.
CHICKEN BLT TACO SALAD
A nice salad with a little flair! Easy to put together and can be a meal on those hot summer nights. :)
Provided by OzMan
Categories Summer
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix salsa and French dressing in a bowl until well blended and set in refrigerator.
- In a 12 inch non-stick skillet, cook bacon until crisp and drain on paper towel.
- Reserve 1 tbsp of bacon grease in pan and add chicken and cook 4-6 minutes over medium heat, or until no longer pink, remove from heat and cool slightly in refrigerator for 30 minutes.
- In a 3 quart salad bowl, layer lettuce, chicken, bacon, bell pepper, and tomatoes and top with dressing.
- Can be served immediately or refrigerated up to 24 hours.
- Just before serving, top with cheese, avocado, sour cream and tortilla chips.
- Tip: To save time, you can use pre-cooked chicken strips and brush avocado with lemon juice if not going to use right away to keep them from browning.
Nutrition Facts : Calories 383.6, Fat 28.3, SaturatedFat 9.1, Cholesterol 68.5, Sodium 575.8, Carbohydrate 10.2, Fiber 3.4, Sugar 4.9, Protein 23.4
CHICKEN TOSTADAS
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 main course servings
Number Of Ingredients 30
Steps:
- To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
- To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
- To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
- Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
- Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
- In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
CHICKEN TOSTADAS
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts and legs off of the whole chicken. Remove the skin. Shred the chicken off the bone and set aside in a bowl.
- In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper.
- To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.
CHICKEN TOSTADAS
If you like Mexican fare, you're going to love these piled-high chicken tostadas! They make a quick-to-fix weekday dinner. -Janet Briggs
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place tortillas on ungreased baking sheets; spritz both sides with cooking spray. Place on ungreased baking sheets. Bake at 350° for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside. , In a food processor, process the beans until smooth. In a large saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. , Sprinkle chicken with remaining chili powder and cumin. In a large skillet coated with cooking spray, cook chicken over medium heat for 5 minutes or until chicken juices run clear, stirring constantly. , Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350° for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.
Nutrition Facts :
CHICKEN BLT TACO SALAD
Pretty layers of cheese, meats, and chopped fresh vegetables, tied together with an easy salsa dressing, make this all-in-one salad a standout.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix dressing ingredients until well blended.
- In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
- In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
- Just before serving, top with cheese, avocado, sour cream and tortilla chips.
Nutrition Facts : Calories 350, Carbohydrate 14 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 0 g
CHICKEN TOSTADAS
Chicken and veggie tostadas are baked in oven.
Provided by Sonia S.
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
- Bake in the preheated oven until crispy, 10 to 15 minutes.
- Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g
CHICKEN TACO SALAD
Flavorful chicken thighs are oven-poached in an ancho chili powder-seasoned mixture of citrus juices before being pulled and shredded for topping on this hearty taco salad perfect for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks.
- Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt.
- Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing.
- In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing.
- In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately.
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
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