Cooking Lights Chipotle Chicken Taco Salad Recipes

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CHICKEN TACO SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10



Chicken Taco Salad image

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.

1 tablespoon vegetable oil
1 small onion, sliced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cups shredded rotisserie chicken
1 15-ounce can black beans, drained and rinsed
1 cup low-sodium chicken broth
Juice of 1/2 lime, plus wedges for serving
Kosher salt and freshly ground pepper
1 head romaine lettuce, shredded

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, tacos, main course

Time 5h

Yield 4 servings

Number Of Ingredients 12



Slow Cooker Chipotle-Honey Chicken Tacos image

Steps:

  • Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
  • Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

CHIPOTLE CHICKEN TACO SALADS

Try this twist on a taco salad using chipotles en adobo. It is a fabulous salad which will definitely get added to your family dinner rotation.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 10



Chipotle Chicken Taco Salads image

Steps:

  • Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
  • Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.

Nutrition Facts : Calories 310, Carbohydrate 18 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g

1/2 cup ranch dressing
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 bag (9 oz) leafy green romaine lettuce
2 cups shredded deli rotisserie chicken
1 cup cherry tomato halves
1 medium ripe avocado, cut into 1-inch pieces
1/2 cup canned whole kernel sweet corn, drained
1/2 cup bite-size pieces thinly sliced red onion
6 Old El Paso™ taco shells (from 4.6-oz box), broken into large pieces or crushed

CHIPOTLE CHICKEN TACO SALAD

I found this recipe in Cooking Light. I made it for a potluck at Church and everyone loved it. It is easy to prepare and only 249 calories per serving when divided by 4. It makes a lot of salad, so you could serve more people and the calorie count would be less.

Provided by Jolayne Cooper

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 16



Chipotle Chicken Taco Salad image

Steps:

  • 1. To prepare dressing, combine first 7 ingredients, stirring well.
  • 2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

DRESSING
1/3 c chopped fresh cilantro
2/3 c light sour cream
1 Tbsp minced chipotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt
SALAD
4 c shredded lettuce
2 c chopped, cooked, chicken
1 c halved cherry tomatoes
1/2 c diced peeled avocado
1/3 c thinly vertically sliced red onion
1 can(s) (15-oz) black beans, rinsed and drained
1 can(s) (8 3/4-oz) no-salt-added whole-kernel, corn, rinsed and drained

CHIPOTLE CHICKEN TACO SALAD

Make and share this Chipotle Chicken Taco Salad recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14



Chipotle Chicken Taco Salad image

Steps:

  • Dressing: Combine first 7 ingredients, stirring well.
  • Salad: Combine lettuce and remaining ingredients in a large bowl.
  • Drizzle dressing over salad; toss gently to coat.
  • Serve immediately.

Nutrition Facts : Calories 405.1, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.9, Sodium 260.3, Carbohydrate 47, Fiber 12.1, Sugar 6, Protein 34

1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped cooked boneless skinless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly sliced red onion
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can no-salt-added corn, rinsed and drained

CHIPOTLE CHICKEN TACO SALAD

Categories     Salad     Chicken     Leafy Green     Low Carb     Quick & Easy     Low Cal     Dinner     Lunch     Healthy

Yield 4

Number Of Ingredients 16



CHIPOTLE CHICKEN TACO SALAD image

Steps:

  • To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

CHICKEN TACOS WITH CHIPOTLE

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Provided by David Tanis

Categories     tacos, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25



Chicken Tacos With Chipotle image

Steps:

  • Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
  • Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  • Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges

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