Chicken Taco Macaroni Salad Recipes

CHICKEN TACO PASTA SALAD

Steps:

• Cook pasta as directed on package; drain.
• Mix dressing, seasoning mix and salsa in large bowl.
• Add pasta and remaining ingredients; mix lightly.

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!

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.

CHICKEN AND BACON MACARONI SALAD

Steps:

• 1. Fry bacon until crispy and put on a plate with paper towels to drain off the grease. Put aside.
• 2. Hard boil 6 eggs, about 7 minutes. Then peel under cold water and slice into pieces. Put aside.
• 3. Boil macaroni until soft. Add some oil and salt to the water prior to boiling. Removed and put in a colander to drain. Rinse with cold water until cool. Drain again and put in a large bowl.
• 4. Open can of chicken breast and flake (leftover chicken is also good for this recipe). Add the eggs and chicken to the macaroni mixture.
• 5. Crumble the bacon and add to the mix.
• 6. Cut the tomatoes into cubes and add to the macaroni.
• 7. Cut the onion into tiny diced pieces and add to the mix.
• 8. Season with garlic powder, parsley flakes, kosher salt and seasoned pepper (salt and pepper to taste).
• 9. Mix well until everything is combined evenly. Fold in the chopped hard boiled eggs.
• 10. Add mayonnaise. I start with a cup and mix to coat the entire mixture.
• 11. Then add around a half a cup as needed from there on until it is the consistency I like.
• 12. Once everything is mixed sprinkle paprika on top for color.
• 13. Refrigerate. It is best when it is allowed to get really cold. Enjoy!

TACO MACARONI SALAD

Steps:

• Prepare macaroni according to package directions; rinse, drain, and chill for 1 hour.
• In a skillet, crumble and cook the ground round until browned; drain.
• Add in the taco seasoning and French salad dressing; stir to combine; let cool.
• In a large bowl, add the macaroni, ground beef mixture, and remaining ingredients; stir to combine.
• Serve immediately.

TACO PASTA SALAD RECIPE

Steps:

• In a medium bowl, combine seasoning mix, mayo, sour cream and lime juice. Mix well and set aside.
• In a large bowl, combine pasta, black beans, corn, tomatoes, onions and cilantro. Add seasoned mixture and mix well. Cover and refrigerate until ready to serve.
• When ready to serve, top with cheese and crushed Doritos!

CHICKEN TACO MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.