Best Chicken Taco Salad Recipes

NEELY'S CHICKEN TACO SALAD

Neely's Chicken Taco Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/2 onion, finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, chopped
1/2 jalapeno, seeded and finely chopped
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can kidney beans, drained and rinsed
1/4 cup plain low fat yogurt
1/2 cup chunky salsa
1 heart of romaine lettuce, chopped
1 cup cherry tomatoes, sliced in half
1 cup hand-crushed baked tortilla chips
1 cup shredded Monterey Jack-Cheddar cheese blend
1 small handful cilantro leaves (about 1/4 cup)
Kosher salt and freshly ground black pepper

Steps:

Heat the olive oil in a large skillet. Add the onions, red bell peppers, garlic and jalapeno and saute until tender, 3 to 4 minutes. Add the chicken and saute until browned, breaking it up with the back of a wooden spoon as you cook. Stir in the chili powder and cumin and let toast for a few stirs. Add the beans and let cook until warmed through.
Mix the yogurt and salsa together in a small bowl.
Toss the chopped lettuce, cherry tomatoes, tortilla chips, cheese, cilantro, sauteed chicken and bean mixture all in a large bowl and dress with the yogurt and salsa.

Nutrition Facts : Calories 575 calorie, Fat 28 grams, SaturatedFat 10 grams, Cholesterol 124 milligrams, Sodium 774 milligrams, Carbohydrate 46 grams, Fiber 14 grams, Protein 37 grams, Sugar 8 grams

CHICKEN TACO SALAD

Chicken Taco Salad image

Make and share this Chicken Taco Salad recipe from Food.com.

Provided by Donna

Categories Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts
1/2 teaspoon garlic salt
1 tablespoon chili powder
lettuce, torn into bite-size pieces
1 cucumber, peeled and diced
1 cup shredded low-fat cheddar cheese
1 cup chunky salsa
1 tomatoes, chopped
3 green onions, chopped
fat free ranch dressing
baked corn tortilla chips

Steps:

Sprinkle chicken with garlic salt and chili powder.
Broil 2 minutes or until done.
Cool and cut into strips.
In a bowl, toss lettuce with chicken, cucumber and cheese.
To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.

GRILLED CHICKEN TACO SALAD

Grilled Chicken Taco Salad image

Great way to prepare a Mexican favorite.

Provided by MTCHYG

Categories Salad Taco Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

1 (15 ounce) can black beans, rinsed and drained
¾ cup medium-hot salsa
½ cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
½ cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 lime, cut into wedges
¼ cup sour cream

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.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g

SLOW-COOKER CHICKEN TACO SALAD

Slow-Cooker Chicken Taco Salad image

We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. -Karie Houghton, Lynnwood, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 teaspoons chili powder
1 teaspoon each ground cumin, seasoned salt and pepper
1/2 teaspoon each white pepper, ground chipotle pepper and paprika
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts
1 cup chicken broth
9 cups torn romaine
Optional toppings: Sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions and salad dressing of choice

Steps:

Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.

Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 516mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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THE BEST CHICKEN TACO SALAD RECIPE | AMBITIOUS KITCHEN

From ambitiouskitchen.com
5/5 (3)
Total Time 30 mins
Category Dinner, Gluten Free, Lunch
Published 2021-05-18

To make the vinaigrette: add all ingredients for vinaigrette to a food processor and process until well combined.
To make the chicken: heat the olive oil in a medium skillet over medium-high heat. Add the onions and sauté for 5 minutes, or until they are soft. Add the garlic and sauté for 30 seconds more. Add the ground chicken and cook for 6 to 7 minutes, until fully cooked. Finally, add the taco seasoning and ¼ cup water, or as needed, and reduce the heat to low. Simmer the mixture for 5 minutes while you assemble the salad.
To make the salad: to assemble this salad in one large serving bowl, layer half of the lettuce on the bottom of the bowl followed by half of all of the other toppings. Add the second layer of lettuce on top and finish with the remaining toppings. Top with the cooked ground chicken and toss the salad together or drizzle salad with a few tablespoons of the vinaigrette. Add more vinaigrette as needed and serve immediately. Serves 4-6.

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