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.
WEIGHT WATCHERS CHICKEN TACO SALAD
By baking your own taco chips, and using pre-cooked chicken, you shave off the calories and save time. 8 points per serving.
Provided by xpnsve
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
- Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
- In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.
Nutrition Facts : Calories 285, Fat 5, SaturatedFat 1.2, Cholesterol 75.7, Sodium 586.4, Carbohydrate 30.7, Fiber 4.8, Sugar 5, Protein 29.7
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 AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING
Make and share this chicken and black-bean salad with spicy ranch dressing recipe from Food.com.
Provided by Chef Christine
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
- divide lettuce evenly among four plates and top with chicken salad.
LAYERED CHICKEN TACO SALAD
Quick to do Taco Salad with homemade Guacamole. This one is really really good and another great way to use up leftover chicken. Times do not include chilling.
Provided by LAURIE
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, taco seasoning mix and water.
- Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
- Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
- In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
- Cover and refrigerate 1 hour.
- Top with corn chips before serving.
Nutrition Facts : Calories 253.4, Fat 18.6, SaturatedFat 6.8, Cholesterol 48.3, Sodium 276.9, Carbohydrate 7.6, Fiber 4.4, Sugar 1.6, Protein 15.9
WEIGHT WATCHER'S KING RANCH
Make and share this Weight Watcher's King Ranch recipe from Food.com.
Provided by AshleyNichole04
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.
- Bake at 325°F for 40 minutes or until hot and bubbly.
- Serves 4.
- WW Points: 5 pt.
Nutrition Facts : Calories 186.4, Fat 6.9, SaturatedFat 3, Cholesterol 43.4, Sodium 452.6, Carbohydrate 16.4, Fiber 2.2, Sugar 2, Protein 15.3
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- When chicken is cooked, remove from oven and place in a large bowl, toss with desired amount of sauce to coat well. Reserve remaining sauce to serve with tacos.
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- Combine the 1/3 cup oil, 1 tsp honey, 1/4 tsp salt 1/4 tsp dried oregano, 1/8 tsp cracked black pepper, 1 clove garlic, 4 Tbs lime juice and 2 Tbs apple cider vinegar in a salad dressing bottle or glass jar and whisk until fully combined and set aside. The ingredients will settle, so you'll need to stir or shake before serving.
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