Chicken Blt Taco Salad Recipes

CHICKEN BLT TACO SALAD

Steps:

• In medium bowl, mix dressing ingredients until well blended.
• In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
• In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
• Just before serving, top with cheese, avocado, sour cream and tortilla chips.

CHICKEN BLT TACO SALAD

Steps:

• In medium bowl, mix dressing ingredients until well blended.
• In large nonstick skillet, cook bacon over medium heat until crisp. Drain well on paper towl. Wipe out skillet. Heat oil in skillet over medium high heat. Add chicken, cook until no longer pink. Stir in taco seasoning mix and 1/3 cup water. Reduce heat and cook 5 minutes. Cool slightly. Refrigerate 30 minutes or until chilled.
• In deep 3-quart salad bowl, layer lettuce, chicken, bacon, pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
• Just before serving, top with cheese and avocado. Top with sour cream and tortilla chips if desired.

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.

SOUTHWESTERN BLT TACO SALAD

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
• Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

BLT CHICKEN SALAD

Steps:

• In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.

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.

CHICKEN BLT TACO SALAD

Steps:

• Mix salsa and French dressing in a bowl until well blended and set in refrigerator.
• In a 12 inch non-stick skillet, cook bacon until crisp and drain on paper towel.
• Reserve 1 tbsp of bacon grease in pan and add chicken and cook 4-6 minutes over medium heat, or until no longer pink, remove from heat and cool slightly in refrigerator for 30 minutes.
• In a 3 quart salad bowl, layer lettuce, chicken, bacon, bell pepper, and tomatoes and top with dressing.
• Can be served immediately or refrigerated up to 24 hours.
• Just before serving, top with cheese, avocado, sour cream and tortilla chips.
• Tip: To save time, you can use pre-cooked chicken strips and brush avocado with lemon juice if not going to use right away to keep them from browning.

ITALIAN BLT CHICKEN SALAD

Steps:

• In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread.

BLT CHICKEN SALAD

Steps:

• Combine dressing ingredients; set aside.
• Place lettuce in serving bowl, sprinkle with remaining salad ingredients.
• At serving time, drizzle salad with dressing, toss and serve.
• Cooking time is for the eggs (bring to a boil, boil 3 minutes, turn off & let sit in hot water for 11 minutes, pour off hot water, cover with ice-water, begin peeling) and bacon (fry & drain on paper towels) and chicken (cover breast meat with half water & cooking sherry, simmer until meat is just barely pink, remove from heat, drain & cut) -- do these in an overlapping style, and you'll be done in no time!

CHICKEN BLT PASTA SALAD

Steps:

• In a large bowl, combine the chicken breast pieces, noodles, spinach, Romain lettuce, tomatoes and bacon until fully combined.
• In a smaller separate bowl, combine the ranch, barbecue sauce, and a dash of salt and pepper. Mix until fully incorporated.
• Add the dressing to the salad.
• Sprinkle with extra pepper and add avocado as a garnish.

COPYCAT SOUTHWEST CHICKEN SALAD

Steps:

• Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.