Tex Mex Chicken Salad Sandwiches Recipe 445 Recipes

TEX-MEX CHOPPED CHICKEN SALAD RECIPE

Steps:

• In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
• In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
• Season with salt and pepper to taste. Serve immediately.

TEX-MEX CHICKEN SALAD BOWL

Steps:

• Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
• Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
• Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

TEX-MEX CHOPPED CHICKEN SALAD RECIPE - (3.9/5)

Steps:

• In a small bowl, mix the dressing ingredients together and then refrigerate until ready for use. In a large bowl, toss the salad ingredients together. Add a little dressing at a time and then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.

TEX-MEX CHICKEN SALAD SANDWICHES RECIPE - (4.4/5)

Steps:

• Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, green chiles, cilantro and cheese. Stir together until well combined. Taste and adjust any ingredients, if needed. Serve on toasted ciabatta buns, or serve with crackers for an appetizer!

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING

Steps:

• Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
• Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.

TEX-MEX CHICKEN SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

TEX-MEX CHICKEN SALAD

Steps:

• In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. , In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.

GRILLED TEX-MEX CHICKEN SANDWICH

Steps:

• Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
• Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
• Heat broiler.
• Mix avocado, tomato, chile, and onion in second small bowl.
• Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
• Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
• Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.

TEX - MEX CHICKEN SANDWICHES

Steps:

• Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
• Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.