Southwest Citrus Chicken Salad Recipes

SOUTHWEST CHICKEN SALAD

Southwest Chicken Salad image

Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.

Provided by Rena

Time 25m

Number Of Ingredients 20

Ingredients

4 boneless skinless chicken breasts
2 tbsp olive oil (divided)
1 lime (juiced, and zested)
1/4 cup cilantro leaves (chopped)
3-4 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 cups packed romaine lettuce or 1 large head (chopped)
2 cups cherry tomatoes (halved)
8 oz black beans (one can, rinsed and drained)
8 oz corn (one can, rinsed and drained)
1 red onion (thinly sliced)
1 large avocado (chopped)
1/4 cup cilantro (chopped)
1/4 cup olive oil
1 lime (juiced and zest)
2 cloves garlic (minced)
kosher salt and ground black pepper (to taste)

Steps:

Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
While the chicken cools, add all the salad ingredients to a bowl.
Top with juicy chicken and drizzle the dressing over.
Toss to combine then serve. Enjoy!

Nutrition Facts : Calories 571 kcal, Carbohydrate 42 g, Protein 34 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1028 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving

SOUTHWEST CITRUS CHICKEN

Southwest Citrus Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

Ingredients

Salad Ingredients:
1 pkg Fresh Express® Spring Mix
8 Tbsp cilantro, chopped
2 Tbsp yellow bell pepper, chopped
1/4 sweet red onion, thinly sliced
1 6-oz pkg Southwestern-style chicken
Dressing Ingredients:
2 Tbsp orange juice
2 Tbsp white wine vinegar
1/4 tsp garlic, minced OR
1/2 clove garlic, crushed
1/4 tsp ground cumin
4 Tbsp canola oil
Make the Dressing:
In a small bowl, whisk dressing ingredients until smooth.
Let sit for 15 or 20 minutes to blend flavors.
Whisk just before drizzling onto salad or store in an airtight container in the refrigerator for up to 2 weeks.

Steps:

Cilantro, sweet red onion, chicken and citrus dressing are great with our Spring Mix.
Make the Salad:
Place salad greens, cilantro, yellow pepper, & onion into a large salad bowl.
Drizzle desired amount of dressing over salad & toss.
Serve onto 4 individual dishes.
Arrange chicken strips on top of each salad & serve.

SOUTHWESTERN CHICKEN SALAD

Southwestern Chicken Salad image

A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.

Provided by LINDA W.

Categories Salad

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 lemon, thinly sliced
1 bay leaf
1 teaspoon whole black peppercorns
¾ teaspoon dried thyme, divided
2 skinless, boneless chicken breast halves
¾ teaspoon paprika
⅓ cup light mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
⅛ teaspoon ground nutmeg
1 ½ cups fresh corn, cooked and cut from the cob
2 tablespoons chopped fresh cilantro
¾ cup diced orange bell pepper
1 jalapeno pepper, seeded and minced

Steps:

Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g

SOUTHWEST CITRUS CHICKEN SALAD

Southwest Citrus Chicken Salad image

This chicken salad gets its citrus from sliced navel oranges and its Southwestern style from black beans and salsa.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 6

Ingredients

8 cups torn mixed salad greens
2 cups chopped cooked chicken
1 cup canned black beans, rinsed
3 navel oranges, peeled, sliced
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup TACO BELL® Thick & Chunky Medium Salsa

Steps:

Cover four salad plates with greens; top evenly with chicken, beans and oranges.
Drizzle with dressing, then salsa.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g

SOUTHWEST CHICKEN SALAD

Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

Ingredients

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

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