CHICKEN TACO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
- Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.
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 TACO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on the prepared pan. Bake, stirring halfway through, until browned and crisp, 10 to 12 minutes; let cool.
- Meanwhile, toss the beans, corn, tomatoes, pickled jalapenos and brine, the remaining 1 tablespoon vegetable oil and 3/4 teaspoon lime zest, the lime juice, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juicy, about 10 minutes.
- Divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 11 grams, Cholesterol 60 milligrams, Sodium 1404 milligrams, Carbohydrate 48 grams, Fiber 12 grams, Protein 28 grams, Sugar 8 grams
NEELY'S CHICKEN SALAD IN TOMATO CUPS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 6 servingss
Number Of Ingredients 12
Steps:
- Mix first 10 ingredients in a large bowl.
- Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.
TACO SALAD
Steps:
- In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool.
- Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos.
NEELY'S BARBECUE CHICKEN
Pat and Gina Neely and their family own and operate some of Tennessee's best - and devilishly delicious - barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they're ready to share secrets from their famous restaurant dishes. Here is the recipe for their Barbecue Chicken. Courtesy of Food Network. This recipe is absolutely WONDERFUL! I made it for 4th of July and it went over BIG!!! When grilling make sure you keep your heat low, as the sugar can char while cooking. Make sure you use tongs so you don't puncture your meat while turning. Also, make sure you soak your wood in water for 1/2 hr. before putting in your smoker or grill so it won't burn. Preparation time does NOT include marinating time.
Provided by Lindas Busy Kitchen
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Barbecue Chicken:.
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If Cooking Inside:.
- Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If Grilling Outside:.
- Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
- Neelys Italian Dressing:.
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
- Makes 1 1/2 cups.
- Neelys Barbecue Seasoning:.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Neelys Barbecue Sauce:.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Makes 3 1/2 cups.
Nutrition Facts : Calories 1881.6, Fat 129.7, SaturatedFat 26.2, Cholesterol 325.1, Sodium 2552.4, Carbohydrate 103.2, Fiber 12.4, Sugar 78.9, Protein 84.6
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