Fiesta Chicken Taco Salad Recipes

FIESTA CHICKEN TACO SALAD

Fiesta Chicken Taco Salad image

This is an easy, delicious,no cook salad for a hot summer day. A good way of using leftover grilled chicken breasts.

Provided by MarieRynr

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup French dressing
2/3 cup chunky salsa
1 tablespoon taco seasoning mix
9 cups chopped romaine lettuce (cos)
9 ounces cooked chicken breast strips
2 cups taco flavoured tortilla chips
1 cup shredded cheddar cheese
2 medium tomatoes, cut into wedges or diced
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup sour cream
taco flavoured tortilla chips, to garnish (optional)

Steps:

In small bowl, combine dressing ingredients, blend well.
In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
Pour dressing over salad; toss gently to coat.
Divide salad evenly onto individual serving plates; top each with a dollop of sour cream.
Arrange tortilla chips around edge of each plate if desired.

Nutrition Facts : Calories 530, Fat 38.5, SaturatedFat 13, Cholesterol 96.5, Sodium 994.4, Carbohydrate 17.6, Fiber 4.2, Sugar 11, Protein 30.7

CHICKEN TACO SALAD

Chicken Taco Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

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

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 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 CHICKEN TACO SALAD

Fiesta Chicken Taco Salad image

I got this from one of those recipe books at the counter in the grocery store. It is a simple one to prepare as you use a prepared package of frozen chicken. Or you may use any leftover chicken strips you have from another meal. In fact, you can plan to have them leftover. I'm all for doing things easily.

Provided by Mimi in Maine

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 ounce) package romaine lettuce
1 (9 ounce) package frozen cooked chicken breast strips (thawed)
2 cups crushed tortilla chips
4 ounces shredded cheddar cheese
2 medium tomatoes (cut into wedges or diced)
1 (2 1/4 ounce) can sliced black olives (drained)
1/2 cup sour cream
tortilla chips
2/3 cup French dressing
2/3 cup thick & chunky salsa
1 tablespoon taco seasoning mix (from a 1.25 package)

Steps:

In a small bowl, combine dressing ingredients; blend well.
In a large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes, and olives.
Pour dressing over all; toss gently to coat.
Divide salad evenly onto individual serving plates and top each with a dollop of sour cream.
Arrange tortilla chips around edge of each plate, if desired.

Nutrition Facts : Calories 524.7, Fat 38.5, SaturatedFat 13, Cholesterol 96.6, Sodium 994, Carbohydrate 16.5, Fiber 3.4, Sugar 10.6, Protein 30.3

FIESTA CHICKEN SALAD TACO

Fiesta Chicken Salad Taco image

This cheesy mix of chicken, salsa and mayo is scooped up in broken taco shells to make a tasty salad for one.

Provided by My Food and Family

Categories Home

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 5

Ingredients

1/2 cup chopped cooked chicken
2 Tbsp. TACO BELL® Thick & Chunky Salsa
2 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 TACO BELL® Crunchy Taco Shells

Steps:

Mix chicken, salsa, cheese and mayo.
Break apart taco shells to scoop up salad. Or serve chicken mixture in taco shells.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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