Warm Chicken Taco Salad Recipes

BEST CHICKEN TACO SALAD RECIPE

Steps:

• Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
• The salad can be plated as individual servings or as one large serving to be shared.
• Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
• Stir together the salsa and sour cream. Add a bit of canola oil if you'd like to thin a bit.
• Serve with tortilla chips and...
• Enjoy!

GRILLED CHICKEN TACO SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.

WARM CHICKEN TACO SALAD

Steps:

• Cook chicken in 2 Tbsp. dressing in large skillet on medium-high heat 5 min., stirring occasionally.
• Stir in remaining dressing, seasoning mix and tomatoes; cook and stir on medium heat 5 min. or until chicken is done.
• Place chips on large platter; top with layers of lettuce, chicken mixture, cheese, olives and onions.

CHICKEN TACO 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.

HOT TACO SALAD

Steps:

• In a large skillet, brown ground beef and onion; drain.
• Remove from skillet; set aside.
• In the same skillet, prepare Rice a Roni Mix as package directs.
• Stir in meat mixture, salsa and chili powder; continue cooking over low heat 3 to 4 minutes or until heated through.
• Arrange lettuce on serving platter.
• Top with rice mixture, tomato and cheese.
• Top with Tortilla chips, if desired.
• Add a dollop of sour cream, if desired.
• Makes 5 servings.
• Enjoy!

WARM TACO SALAD

Steps:

• In a large serving bowl, mix together lettuce, tomatoes, celery, peppers, onion, and cheese.
• Refrigerate until needed.
• In a large skillet brown beef, drain fat.
• Add rest of ingredients.
• Cook 15 minutes over medium heat, stirring occasionally.
• In a mixing bowl, whisk together dressing ingredients.
• Pour over beef mixture, heat thoroughly. keep warm.
• To serve, place vegetable mixture on plate, top with warm ground beef and sprinkle with chips.