Layered And Tossed Spicy Chicken Taco Salad Recipes

CHICKEN TACO SALAD

Chicken Taco Salad image

Provided by Ree Drummond : Food Network

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.

LAYERED CHICKEN TACO SALAD

Layered Chicken Taco Salad image

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

Ingredients

2 cups diced cooked chicken
1 1/4 ounces taco seasoning mix
1/2 cup water
4 cups shredded lettuce
1/4 cup sliced green onion
2 ripe avocados, peeled, pit removed and mashed
1/4-1/2 cup sour cream
2 tablespoons salsa
1 tablespoon lemon juice
salt and pepper
1 cup chopped seeded tomatoes
1/2 cup ripe sliced ripe olives
1 1/2 cups shredded colby-monterey jack cheese
1 1/2 cups corn chips, crushed

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

LAYERED AND TOSSED SPICY CHICKEN TACO SALAD

Layered and Tossed Spicy Chicken Taco Salad image

If you like tacos, you'll love this taco salad. It's made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It's based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese.

Provided by Parizienne

Categories Taco Salad

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 (7.75 ounce) can Mexican-style hot tomato sauce
½ cup sour cream
½ cup mayonnaise
¼ cup green salsa
1 lime, juiced
1 tablespoon olive oil
½ cup diced onion
2 cloves garlic, crushed, or to taste
1 ½ cups diced rotisserie chicken meat
1 cup finely shredded Monterey jack cheese
1 (10 ounce) bag shredded lettuce, chilled
1 (4 ounce) can sliced black olives
½ cup crushed tortilla chips

Steps:

Whisk tomato sauce, sour cream, mayonnaise, green salsa, and lime juice together in a bowl until combined. Refrigerate the dressing while making salad.
Heat olive oil in a skillet over medium heat and cook onion in hot oil until translucent, about 5 minutes; stir often. Mix garlic into onion and remove from heat; stir cooked chicken in skillet and allow chicken to warm.
Transfer chicken mixture to a large salad bowl and sprinkle with Monterey jack cheese; cheese will warm and soften. Top chicken and cheese with cold lettuce and pour dressing over salad. Sprinkle in black olives. Toss salad thoroughly with dressing and sprinkle with crushed tortilla chips to serve.

Nutrition Facts : Calories 270.2 calories, Carbohydrate 7.7 g, Cholesterol 37.2 mg, Fat 23 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 468.7 mg, Sugar 2.3 g

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