Southwest Crunch Chicken Salad Recipes

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

SOUTHWESTERN CHICKEN SALAD

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.

SOUTHWEST CHICKEN SALAD

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.