Fiesta Buttermilk Ranch Chicken Salad Recipe 455 Recipes

FIESTA RANCH

Fiesta Ranch image

Make the most incredible Fiesta Ranch Seasoning in just minutes with herbs and spices you have on hand! This easy recipe is perfect to make dips and dressings or enhance veggies, meats, popcorn and so much more!

Provided by Julie Blanner

Time 3m

Number Of Ingredients 7

Ingredients

¼ cup dried parsley
2 tablespoons minced onion
2 tablespoons dried chives
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon garlic powder
1 tablespoon sea salt

Steps:

In a small bowl or jar, combine spices.
For a fine powder, combine in a small food processor.
Store in an airtight container.

Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 304 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN FIESTA SALAD

Chicken Fiesta Salad image

This is a dish I can prepare in fifteen minutes! My husband gave me the secret of using the broiler to cook chicken faster and I discovered the spice blend as I tried to find ways to use this quick cooking technique. It became a very tasty success. -Katie Rankin, Columbus, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried basil
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 cups torn mixed salad greens
2/3 cup canned black beans, rinsed and drained
1/4 cup thinly sliced red onion
1 small tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, salsa and ranch salad dressing

Steps:

In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat. , Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink., On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.

Nutrition Facts : Fat salsa and dressing), Cholesterol 14g fat (7g saturated fat), Sodium 123mg cholesterol, Carbohydrate 795mg sodium, Fiber 21g carbohydrate (3g sugars, Protein 7g fiber)

CHICKEN FIESTA SALAD

Chicken Fiesta Salad image

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Provided by ANGL8277

Categories Salad Taco Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Steps:

Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g

FIESTA BUTTERMILK RANCH CHICKEN SALAD RECIPE - (4.5/5)

Fiesta Buttermilk Ranch Chicken Salad Recipe - (4.5/5) image

Provided by mjohnmeyer

Number Of Ingredients 16

Ingredients

1 box of pasta (any type is fine)
1 shredded rotisserie chicken
campaignIcon
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped
Dressing
2 cups mayonnaise
1 cup buttermilk
1 pack Hidden Valley Fiesta dip mix (I used regular Ranch mix)

Steps:

1. Cook pasta, drain and cool. 2. In a large bowl, mix together the dressing ingredients. 3. Add the pasta and all of the other ingredients to the bowl. Gently mix to combine. navywifecook.com

MEXICAN FIESTA SALAD

Mexican Fiesta Salad image

"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

Steps:

In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

FIESTA RANCH CHICKEN PASTA SALAD RECIPE - (4.3/5)

Fiesta Ranch Chicken Pasta Salad Recipe - (4.3/5) image

Provided by dlroos

Number Of Ingredients 15

Ingredients

Dressing:
1 package of pasta (rotini, bowtie, tri-colored, etc)
3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken)
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Steps:

Cook pasta, drain and cool. Add all of the other ingredients and then mix up the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Simply Delicious Ranch Chicken Salad image

Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.

Provided by My Hot Southern Mess

Categories Salad

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound skinless, boneless chicken breast halves
½ large red onion, chopped
1 cucumber - peeled, seeded, and diced
2 cloves garlic, minced
1 cup ranch dressing
1 pinch ground black pepper to taste

Steps:

Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g

CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH

Chef's Salad with Grilled Chicken and Black Pepper Ranch image

I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!

Provided by TheOtherJuliaGulia

Categories BBQ & Grilled Chicken Salads

Time 1h10m

Yield 4

Number Of Ingredients 17

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¼ cup whole buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh parsley
1 ½ teaspoons chopped fresh dill
1 ½ teaspoons ground black pepper
¼ teaspoon grated or minced garlic
5 ounces butter lettuce, torn
3 cups chopped iceberg lettuce
1 cup thinly sliced English cucumber
4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1 medium avocado - peeled, pitted, and sliced
2 large hard-boiled eggs, peeled and quartered

Steps:

Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g

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