CHICKEN TACO PASTA SALAD
Get the best of both worlds with this Chicken Taco Pasta Salad. Give a classic dish a tasty Tex-Mex twist with this Chicken Taco Pasta Salad recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package; drain.
- Mix dressing, seasoning mix and salsa in large bowl.
- Add pasta and remaining ingredients; mix lightly.
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 920 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 3 g, Protein 36 g
TACO PASTA SALAD
My family loves this savory taco pasta salad. Serve taco or corn chips on the side, and you have a complete meal. -Gert Rosenau, Pewaukee, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool., Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.
Nutrition Facts : Calories 624 calories, Fat 30g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1454mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN TACO MACARONI SALAD
I like to give macaroni salad a taco twist. Rotisserie chicken makes it quick. I'll often serve this dish as a main course since it's so hearty. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.
Nutrition Facts : Calories 328 calories, Fat 23g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 369mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
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
CHICKEN TACO PASTA SALAD
Make and share this Chicken Taco Pasta Salad recipe from Food.com.
Provided by Impera_Magna
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Mix dressing, seasoning and salsa in large bowl. Add drained pasta and all remaining ingredients; mix lightly.
- Serve immediately. Or, cover and refrigerate at least 1 hour or until chilled.
Nutrition Facts : Calories 427.5, Fat 9.2, SaturatedFat 4.3, Cholesterol 82.6, Sodium 464.5, Carbohydrate 45.4, Fiber 2.7, Sugar 2.1, Protein 38.8
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 PASTA
Make and share this Chicken Taco Pasta recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Meanwhlie, in a large skillet heat the chicken with the garlic in oive oil for 4-5 minutes or until heated through.
- Stir in the half-and-half, taco seasoning and butter.
- Cook until just heated. Season to taste with salt and pepper (none may be required cuz of the taco seasoning.) Add drained, cooked pasta and toss.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 507.2, Fat 16.5, SaturatedFat 7.1, Cholesterol 77.6, Sodium 166.9, Carbohydrate 59, Fiber 2.6, Sugar 2.2, Protein 28.7
TACO PASTA SALAD
Two favorite salads meet in this fun side dish - a taco and pasta salad perfect for parties.
Provided by mssyann8
Categories Salad 100+ Pasta Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
- Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.
Nutrition Facts : Calories 618.3 calories, Carbohydrate 46.4 g, Cholesterol 68.3 mg, Fat 38.4 g, Fiber 3.5 g, Protein 22.8 g, SaturatedFat 11.7 g, Sodium 980.4 mg, Sugar 6.4 g
ROTISSERIE CHICKEN TACOS
This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun "Taco Bar Night" with the kids or for a party.
Provided by april.creative
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
- Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
- Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
- Warm taco shells in the preheated oven for 3 to 5 minutes.
- Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.
Nutrition Facts : Calories 277.4 calories, Carbohydrate 21.3 g, Cholesterol 48.8 mg, Fat 12.6 g, Fiber 3.7 g, Protein 19.6 g, SaturatedFat 5.2 g, Sodium 768 mg, Sugar 3.7 g
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