Taco Chicken Salad Recipes

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CHICKEN TACO SALAD

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12



Chicken Taco Salad image

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

2 8-inch flour tortillas, quartered and sliced into strips
2 tablespoons vegetable oil
1 1/4 teaspoons grated lime zest, plus the juice of 2 limes
Kosher salt and freshly ground pepper
1 15-ounce can black beans, drained and rinsed
1 cup frozen fire-roasted corn, thawed
2 tomatoes, chopped
1 tablespoon chopped pickled jalapenos, plus 2 tablespoons brine
1/2 head iceberg lettuce, shredded (about 8 cups)
2 cups shredded rotisserie chicken (skin removed; about 10 ounces)
1 small avocado, chopped
1 cup grated sharp cheddar cheese (about 4 ounces)

CHICKEN TACO SALAD

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15



Chicken Taco Salad image

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.

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

NEELY'S CHICKEN TACO SALAD

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17



Neely's Chicken Taco Salad image

Steps:

  • Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook. Stir in the chili powder and cumin and let toast for a few stirs. Add the beans and let cook until warmed through.
  • Mix the yogurt and salsa together in a small bowl.
  • Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.

Nutrition Facts : Calories 575 calorie, Fat 28 grams, SaturatedFat 10 grams, Cholesterol 124 milligrams, Sodium 774 milligrams, Carbohydrate 46 grams, Fiber 14 grams, Protein 37 grams, Sugar 8 grams

2 tablespoons olive oil
1/2 onion, finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, chopped
1/2 jalapeno, seeded and finely chopped
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can kidney beans, drained and rinsed
1/4 cup plain low fat yogurt
1/2 cup chunky salsa
1 heart of romaine lettuce, chopped
1 cup cherry tomatoes, sliced in half
1 cup hand-crushed baked tortilla chips
1 cup shredded Monterey Jack-Cheddar cheese blend
1 small handful cilantro leaves (about 1/4 cup)
Kosher salt and freshly ground black pepper

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

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



Chicken Taco Salad image

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.

4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 1/8 teaspoons ancho chili powder
Coarse salt
1/4 cup fresh orange juice
5 tablespoons fresh lime juice (from 2 to 3 large limes)
7 tablespoons canola oil
2 cloves garlic, peeled and minced
4 ears corn, shucked
1/4 cup minced red onion
1/2 cup drained pickled jalapenos, plus 3 tablespoons pickling liquid
1 15-ounce can black beans, drained and rinsed
2 hearts of romaine, shredded (10 cups)
3/4 cup chopped fresh cilantro leaves, plus more leaves for garnish
2 cups tortilla chips
2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups)
2 small avocados, peeled, seeded and cut into small pieces
1 cup shredded Monterey Jack cheese (4 ounces)

CHICKEN TACO SALAD

"This refreshing recipe is totally flexible," Lily Julow writes from Lawrenceville, Georgia. "You can use yellow onion instead of red, lemon juice instead of lime and Monterey Jack instead of cheddar cheese. Don't like hot sauce? Leave it out. I believe in making a recipe your own."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13



Chicken Taco Salad image

Steps:

  • In a large nonstick skillet, bring water to a boil. Reduce heat; add chicken. Poach, uncovered, for 8-10 minutes or until no longer pink. Drain and cool slightly. Cut chicken into cubes., In a small bowl, combine the cilantro, onion, lime juice, oil, pepper sauce, lime peel, taco seasoning and chicken. Cover and refrigerate for 1 hour. , Just before serving, toss the chicken mixture with the lettuce, tomato, cheese and peanuts.

Nutrition Facts : Calories 438 calories, Fat 25g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 367mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 49g protein.

4 cups water
3/4 pound chicken tenderloins
1/4 cup minced fresh cilantro
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
1/4 teaspoon grated lime zest
1/4 teaspoon taco seasoning
2 cups chopped lettuce
1 plum tomato, finely chopped
1/2 cup shredded cheddar cheese
2 tablespoons chopped dry roasted peanuts

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



Grilled Chicken Taco Salad image

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

1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 lime, cut into wedges
¼ cup sour cream

CHICKEN TACO SALAD

A crunchy chicken salad that's zesty, healthy and 4 of your 5-a-day. Try this for variety in your teenager's lunchbox or take it to work

Provided by Chelsie Collins

Categories     Lunch

Time 10m

Number Of Ingredients 10



Chicken taco salad image

Steps:

  • Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
  • Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
  • Scatter the taco over the salad to serve.

Nutrition Facts : Calories 421 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium

¼ tsp olive oil
2 tbsp low-fat soured cream
1 tsp white wine vinegar
1 Baby Gem lettuce , shredded
50g sweetcorn , drained
5 cherry tomatoes , halved
75g cooked BBQ chicken
juice 1 lime
½ small avocado , peeled and chopped
1 corn taco shell, broken into pieces

CHICKEN TACO SALAD

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

Provided by Donna

Categories     Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 11



Chicken Taco Salad image

Steps:

  • Sprinkle chicken with garlic salt and chili powder.
  • Broil 2 minutes or until done.
  • Cool and cut into strips.
  • In a bowl, toss lettuce with chicken, cucumber and cheese.
  • To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.

2 boneless skinless chicken breasts
1/2 teaspoon garlic salt
1 tablespoon chili powder
lettuce, torn into bite-size pieces
1 cucumber, peeled and diced
1 cup shredded low-fat cheddar cheese
1 cup chunky salsa
1 tomatoes, chopped
3 green onions, chopped
fat free ranch dressing
baked corn tortilla chips

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