Southwestern Shredded Chicken Salad Recipes

Steps:

• Toss lettuce with chicken, beans, avocados and cheese in large bowl.
• Mix salsa and dressing until blended. Add to salad just before serving; mix lightly.
• Top with chips.

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Steps:

• Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
• Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
• Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.

Steps:

• In a skillet, bring 1 cup salted water to a simmer. Add chicken, cover, and cook over low heat 5 minutes. Turn off heat; let steam 5 minutes. Shred chicken with a fork.
• Cut lettuce and bell peppers into strips; slice scallions. Quarter cucumber lengthwise; slice thinly. Combine vegetables and chicken; season with salt.
• Toss with peanut vinaigrette and peanuts.

Steps:

• Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
• Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
• Bring the broth to a boil and reduce until it measures 1 cup. Cool.
• Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
• Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
• Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
• Serve with lime wedges.

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.