Chickentortillasalad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND TORTELLINI SALAD



Chicken and Tortellini Salad image

A simple Mediterranean-inspired Chicken and Tortellini Salad is the recipe of the season! This crowd-pleasing dish is a great make-ahead dinner, an easy contribution to your next potluck, and a packable solution for picnics or travel.

Provided by Blair Lonergan

Categories     Lunch/Dinner

Time 30m

Number Of Ingredients 15

¾ cup extra virgin olive oil
¼ cup red wine vinegar
2 teaspoons minced fresh garlic
½ teaspoon salt
1/8 teaspoon pepper
1 lb. boneless, skinless chicken breast tenderloins
1 tablespoon extra virgin olive oil
1 (9 or 10 ounce) package fresh three cheese tortellini pasta
2 cups loosely packed baby spinach
1 cup diced red onion
1 cup halved grape or cherry tomatoes
1 cup diced seedless cucumber
1 (2.25 ounce) can sliced black olives, drained
¼ cup crumbled feta cheese
¼ cup loosely packed fresh basil leaves, chopped

Steps:

  • Prepare the Vinaigrette: Combine all of the dressing ingredients in a large jar or measuring cup. Shake (or whisk) until completely combined. Set aside.
  • Prepare the Chicken: Season chicken with salt and pepper on all sides, to taste. Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and allow the chicken to cook on one side, undisturbed, for at least 6-7 minutes. Flip, and cook the chicken for about 6-8 more minutes, or until it is nicely browned on both sides and cooked through.
  • The chicken is cooked through when the internal temperature reaches 180 degrees F, or when juices run clear.
  • When the chicken is cooked through, remove it from the skillet and place it on a cutting board to rest.
  • Prepare the Tortellini: Cook the tortellini in a large saucepot according to package instructions. Drain.
  • While the tortellini cooks, dice the chicken into bite-size pieces.
  • Assemble the Salad: In a large bowl, gently combine diced chicken, cooked tortellini, spinach, onion, tomatoes, cucumbers, olives, and feta cheese. Pour about ¼ cup vinaigrette over the salad (or more, to taste). Reserve remaining vinaigrette.*
  • Cover and refrigerate salad until ready to serve. You can prepare this dish up to 1 day in advance. Stir in the chopped fresh basil just before serving.

Nutrition Facts : ServingSize 1 cup, Calories 260.6 kcal, Carbohydrate 18.3 g, Protein 19.6 g, Fat 12.3 g, SaturatedFat 2.4 g, Cholesterol 46.8 mg, Sodium 331.2 mg, Fiber 2.4 g, Sugar 1 g

CHICKEN SALAD TORTILLAS



Chicken Salad Tortillas image

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

Provided by Boomette

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

3 boneless skinless chicken breasts (1 lb) or 3 cups cooked chicken, finely chopped
1 cup celery, finely chopped
1/2 cup light mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons Dijon mustard
1 tablespoon lemon zest, finely grated
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups watercress
4 large spinach tortillas or 4 large plain tortillas, cut in half

Steps:

  • Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
  • In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
  • Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

Nutrition Facts : Calories 214.9, Fat 12.6, SaturatedFat 2, Cholesterol 67.1, Sodium 599.8, Carbohydrate 4.8, Fiber 1, Sugar 2.1, Protein 19.9

CHICKEN SALAD ON A TORTILLA



Chicken Salad on a Tortilla image

I started to fix fajitas for our supper one evening and ended up turning it into a salad instead. My husband was impressed with the concoction. Whenever I serve it for a quick lunch to unexpected company, they often request the recipe. -Shirley Banks, Westfield, Iowa

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound boneless skinless chicken breasts, cut into thin strips
2 flour tortillas (8 inches), warmed
1/4 cup mayonnaise
2 cups torn lettuce
1 large tomato, cut into wedges
4 to 6 thin slices red onion
1 medium carrot, grated
1/2 cup shredded cheddar cheese
Salsa, optional

Steps:

  • In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired.

Nutrition Facts : Calories 595 calories, Fat 36g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 640mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

CHICKEN TORTILLA SALAD



Chicken Tortilla Salad image

An interesting variation on Caesar salad. A premade cilantro dressing can be substituted for the homemade dressing.

Provided by Tee Lee

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
2 heads romaine lettuce, washed and cut into bite-size pieces
1 cup tortilla chips, crumbled
1/2-1 cup pumpkin seeds
1/2-1 cup queso fresco or 1/2-1 cup feta cheese, crumbled
1 -2 avocado, cubed
1 1/3 cups sour cream
3/4 cup mayonnaise
2/3 cup cilantro, diced
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies or 4 tablespoons salsa verde
2 garlic cloves

Steps:

  • Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
  • Place all dressing ingredients in blender, and process until smooth.
  • Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.

Nutrition Facts : Calories 1284, Fat 95.6, SaturatedFat 30.1, Cholesterol 158.8, Sodium 854.8, Carbohydrate 69.5, Fiber 22.3, Sugar 17.3, Protein 52.5

CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Marcela Valladolid

Time 25m

Yield 4 servings

Number Of Ingredients 15

8 tostadas
1 cup refried beans, warmed
4 cups cooked chicken, shredded
2 cups finely shredded lettuce
1 medium red onion, thinly sliced into rings
8 radishes, thinly sliced
1 cup crumbled queso fresco or mild feta cheese
Mexican sour cream or regular sour cream, for drizzling
Fresh Tomatillo-Avocado Salsa, recipe follows
8 ounces tomatillos, husked, rinsed and coarsely chopped
1 avocado, halved, pitted and peeled
1/2 cup packed fresh cilantro leaves
1 serrano chile
1 tablespoon fresh lemon juice
Salt and freshly cracked black pepper

Steps:

  • Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
  • Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.

Nutrition Facts : Calories 604, Fat 26 grams, SaturatedFat 10 grams, Cholesterol 150 milligrams, Sodium 927 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 55 grams, Sugar 7 grams

CHICKEN TOSTADAS



Chicken Tostadas image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
  • To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
  • To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
  • Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
  • In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

CHICKEN AND TORTILLA SALAD



Chicken and Tortilla Salad image

Number Of Ingredients 13

1/2 cup corn oil or canola oil
4 (6- to 7-inch) corn tortillas, cut into 1/4-inch thick strips
4 boneless skinless chicken breast halves
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
8 cups washed and dried torn lettuce salad greens, such as romaine, red or green leaf, or a mix
1/4 cup loosely packed chopped fresh cilantro
1 tablespoon finely chopped fresh oregano or 1/2 teaspoon dried oregano (Mexican variety preferred)
1 tablespoon unseasoned rice vinegar
3 tablespoons olive oil
1 large tomato, cut into 1/2-inch dice
1 large avocado (Hass variety preferred), cut into 1/2-inch dice
2 jarred pickled jalapeño peppers (en escabeche), seeded, veins removed, and cut into very thin strips

Steps:

  • 1. In a skillet, heat the oil over medium-high heat and fry the tortilla strips, in batches, until crisp and golden brown. Drain on paper towels. Reserve. 2. Pour out all but about 2 tablespoons of the oil used to fry the tortillas. In the same skillet, fry the chicken breasts until golden brown on both sides and cooked through, about 8 minutes total. Season with salt and pepper. Transfer the chicken to a cutting board and let stand for about 5 minutes. Cut the cooled chicken into thin strips. 3. Put the greens, cilantro, and oregano in a large bowl. Add the vinegar, oil, and salt, or to taste. Toss to coat the greens. Add the tomato, avocado and jalapeño strips. Toss gently to mix. Transfer the salad to a platter and scatter the chicken and tortilla strips over the salad. 4. Divide the salad among 4 large plates. Slice the chicken breasts across the grain and arrange 1 sliced breast on each of the salads. Scatter the tortilla strips on top of each salad. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHICKEN TOSTADAS



Chicken Tostadas image

Chicken and veggie tostadas are baked in oven.

Provided by Sonia S.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 11

2 skinless, boneless chicken breasts, diced
½ (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6 corn tostada shells
1 cup shredded Mexican cheese blend
1 tomato, diced
¾ red onion, diced
¾ green bell pepper, diced
½ cup chopped fresh cilantro
¼ cup salsa, or to taste
¼ cup sour cream, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
  • Bake in the preheated oven until crispy, 10 to 15 minutes.
  • Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 26.5 g, Cholesterol 54.8 mg, Fat 14.5 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 711.7 mg, Sugar 2.5 g

TORTELLINI CHICKEN SALAD



Tortellini Chicken Salad image

You can substitute any type of cheese tortellini. Since this salad needs to chill, plan ahead.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2 packages (9 ounces each) refrigerated tricolor cheese tortellini
4 cups cubed cooked chicken breast
1 can (6 ounces) pitted ripe olives, drained and halved
2 medium tomatoes, chopped
1 cup cubed part-skim mozzarella cheese
1/3 cup minced fresh parsley
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 cup balsamic vinaigrette
1/2 cup shredded Parmesan cheese

Steps:

  • Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat. , Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

Nutrition Facts : Calories 396 calories, Fat 17g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 1024mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

More about "chickentortillasalad recipes"

FIESTA CHICKEN TORTILLA SALAD – THE BEST OF BRIDGE
2015-10-23 Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside. To prepare dressing Combine ingredients in …
From bestofbridge.com
Estimated Reading Time 1 min


EASY CHICKEN TOSTADAS RECIPE - BBC FOOD
Cook on a griddle pan for 2 minutes on each side, or until crisp and golden. In a small saucepan, mix together the refried beans, chilli powder, cumin and garlic granules and season with salt ...
From bbc.co.uk


CHICKEN TORTILLA CASSEROLE PIONEER WOMAN
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chicken Tortilla Casserole Pioneer Woman : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


EASY CHICKEN TOSTADAS RECIPE - DINNERS, DISHES, AND DESSERTS
2018-08-29 Preheat oven to 350 degrees. Sprinkle both sides of chicken with all the seasonings except the lime and paprika. Bake for 20-25 minutes, or until chicken is cooked through. While the chicken is cooking prepare the pico de gallo. Mix all of the ingredients until well combined. Store in fridge until ready to use.
From dinnersdishesanddesserts.com


CHICKEN TACO SALAD - THE PIONEER WOMAN
2013-07-22 First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate. Next, make the chicken: Generously season both sides of the breasts. 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 ...
From thepioneerwoman.com


THE BEST BBQ CHICKEN SALAD RECIPE | A MIND "FULL" MOM
2019-04-29 Step One: Grill Chicken. Preheat grill to medium-high heat. Season boneless, skinless chicken breasts with seasoned salt. Grill chicken for 5 minutes, flip and grill another 4 minutes. Brush with BBQ Sauce and continue cooking for 2 more minutes. Flip chicken and brush opposite side with BBQ sauce.
From amindfullmom.com


20 MINUTE CHICKEN TOSTADAS - IFOODREAL.COM
2021-12-27 Chicken tinga tostada: Quickly saute onion in a hot skillet, add pre-cooked chicken with Mexican sauce of choice (picante or make quick tinga sauce in blender with diced tomatoes, chipotle in adobe sauce and taco seasoning ), cook sauce and chicken for 20 minutes until thickened, proceed with layering tostada.
From ifoodreal.com


CHICKEN SALAD WITH CRISPY TORTILLAS RECIPE | REAL SIMPLE
4 Your Health this link opens in a new tab; Allrecipes this link opens in a new tab; All People Quilt this link opens in a new tab; Better Homes & Gardens this link opens in a new tab; Bizrate Insights this link opens in a new tab; Bizrate Surveys this link opens in a new tab; Cooking Light this link opens in a new tab; Daily Paws this link opens in a new tab ...
From realsimple.com


CHICKEN TACO SALAD RECIPE WITH CRISPY TORTILLA STRIPS ~ MACHEESMO
2019-03-26 For the crispy tortilla strips, preheat oven to 350°F. Line a baking sheet with parchment paper for easier clean up. Slice tortilla strips and toss them with olive oil and Old El Paso® Taco Seasoning. Spread out on baking sheet and bake for 8-10 minutes until they are lightly browned and turning crispy. Remove and let cool. 3.
From macheesmo.com


CHICKEN TORTILLA SALAD - FRESH EXPRESS
Instructions Empty salad bag into a large bowl. Add chicken, corn, 1/4 cup of cilantro, peppers and onion. Toss with the salsa vinaigrette dressing. Portion into bowls and top with cheese, tortilla strips and the remaining cilantro. Squeeze fresh lime juice on top. Dressing Instructions: In a blender, mix all ingredients.
From freshexpress.com


10 BEST TORTILLA CHICKEN BREAST RECIPES | YUMMLY
153,929 suggested recipes. BAJA CHICKEN BREAST SherryInman293878. red bell pepper, provolone cheese, chicken breasts, red pepper flakes and 5 more. Yummly Original. Easy Shredded Chicken Breast Hack Yummly. boneless skinless chicken breasts, salt, black pepper. Grilled chicken breast Masada As receitas lá de casa. tomatoes, pasta, fresh mushrooms, …
From yummly.com


14 TASTY WAYS TO USE TORTILLAS | ALLRECIPES
2020-04-24 Start your day out right with a yummy tortilla option that goes beyond the traditional breakfast burrito. Our Corn Tortilla Quiche blends eggs, corn, spices, and a tortilla crust. "Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare," says Corinne Villa. 1 of 15.
From allrecipes.com


HOW TO MAKE CHICKEN TORTILLAS - YOUTUBE
This is the right recipe FREE APP for you if you wish to make some awesome ... How To Make Chicken Tortillas. Watch later. Share. Copy link. Info. Shopping. Tap to unmute. If …
From youtube.com


EASY OPEN FACED CHICKEN TORTILLA SALAD | WHAT'S COOKIN' ITALIAN …
2020-05-04 Saute the chicken, peppers, zucchini, and garlic in a medium-sized pan with 2 tablespoons of olive oil. When the juices run clear in the chicken toss the seasonings in. Assembly: Warm the tortilla or pita bread in the oven for around 5 minutes on 400 degrees. Place the tortilla or pita on a plate, fill with some of the chicken mixtures.
From whatscookinitalianstylecuisine.com


CHICKEN TORTILLA CASSEROLE {FREEZER-FRIENDLY RECIPE!}
Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with baking spray. If needed, cook and shred chicken according to these easy steps. Heat the olive oil in a large, deep skillet over medium high, then add the onion, green bell pepper, red bell pepper, and jalapeno.
From wellplated.com


CHICKEN TORTILLA SALAD RECIPE - CREATE THE MOST AMAZING DISHES
Chicken Breast And Mushroom Soup For 1 Tomato Soup Wine Pairing Soup And Wine Pairing
From recipeshappy.com


CHICKEN TORTILLA SALAD RECIPES ALL YOU NEED IS FOOD
CHICKEN TORTILLA SALAD RECIPES CHICKEN SALAD TORTILLAS RECIPE - FOOD.COM. Make and share this Chicken Salad Tortillas recipe from Food.com. Total Time 27 minutes. Prep Time 15 minutes. Cook Time 12 minutes. Yield 4 serving(s) Number Of Ingredients 11. Ingredients ; 3 boneless skinless chicken breasts (1 lb) or 3 cups cooked chicken, finely …
From stevehacks.com


CHICKEN, ALMOND AND APPLE SALAD TORTILLA POCKETS - OLD EL PASO
2 cups cubed (1/2 inch) cooked chicken. 1 large apple, cut into 1/2-inch cubes (about 1 1/4 cups) 1/2 cup sliced toasted almonds. 1 tablespoon chopped fresh Italian (flat-leaf) parsley. 1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on …
From oldelpaso.com


CHICKEN TORTILLA SALAD WITH CHIPOTLE DRESSING - LABANDERITA
Step 3. Combine the cabbage, spinach, beans, corn, spring onions, coriander and chicken in a large bowl. Gently toss through dressing. Roughly break the tortilla chips up and toss 3/4 through. Top with the remaining chips and serve immediately.
From labanderita.tv


CHICKEN TORTILLA CASSEROLE {A HEARTY WEEKNIGHT DINNER}
2018-03-19 Instructions. Preheat oven to 350. In large bowl mix together cream of chicken soup, onion, sour cream, green chiles, milk, salt and pepper. Spray a 9"x13 casserole dish with non-stick cooking spray and spread half of your tortillas to line the bottom of pan. Top with half of your shredded chicken. Top with half of your cheese.
From tornadoughalli.com


TORTILLA SALAD RECIPE - VICTORIA WISE | FOOD & WINE
Step 2. In a large skillet, heat 1/8 inch of vegetable oil over moderately high heat, until almost smoking. Add as many tortilla quarters as will fit without overlapping and fry until crisp and ...
From foodandwine.com


SOUTHWESTERN TORTILLA SALAD RECIPE - QUICK FROM SCRATCH CHICKEN
Directions Instructions Checklist Step 1 Heat the oven to 350°. Put the taco shells on a baking sheet and bake them until crisp, about 8 minutes. Break each one in half. Step 2 In a medium...
From foodandwine.com


10 BEST CHICKEN TORTILLA WRAPS RECIPES | YUMMLY
2022-05-06 271,091 suggested recipes. Chicken Tortilla Wraps Eat Smarter. tortilla, sesame oil, chicken breast, garlic, chili pepper, soy sauce. Chicken Tortilla Wraps Sargento. flour tortillas, salsa, light cream cheese, fajita seasoning and 3 more. Avocado & Chicken Tortilla Wraps BigOven. tomato, salt, roast chicken breast, avocado, wheat tortillas and 3 more . Pork Loin …
From yummly.com


CHILLED GRILLED CHICKEN AND TORTELLINI SALAD - MAPLE LEAF
Send recipe to your phone. Ingredients. Preparation. 1 pkg Maple Leaf Prime ® Raised Without Antibiotics Chicken Fillets; 1 600g pkg cheese filled tortellini, cooked, drained and chilled; 1 500ml jar Muffuletta antipasto, prepared; 1 200g container mini bocconcini cheese; 2 tbsp fresh basil, chopped; 1 lemon, juiced; 1 tbsp (15ml) vegetable oil; 1 tbsp Italian seasoning; Parmesan …
From mapleleaf.ca


CRUNCHY CHICKEN TORTILLA SALAD — KATE'S KITCHEN ONLINE
Preheat the oven to 350 Degrees Fahrenheit, set out a baking sheet and line the bottom with parchment paper or grease lightly with cooking spray. Place the chicken breast on the baking dish and cook for 30 minutes or until chicken reaches an internal temperature of 165 Degrees Fahrenheit. While the chicken is cooking, prepare the salad base.
From kateskitchenonline.com


TUSCAN CHICKEN WITH TORTELLINI - GIRL WITH THE IRON CAST
2020-09-22 Cook tortellini according to al dente package instructions, cover and set aside. Season chicken breast on both sides with salt and pepper. In a large skillet over medium/high heat, add 2 tbsp of oil and add chicken breast. Cook about 5-7 min each side (depending on thickness) until browned and cooked through. Remove from pan, cover, and set aside.
From girlwiththeironcast.com


CHICKEN TOSTADA RECIPE - COOKING CLASSY
Preheat oven to 400 degrees. Brush both sides of 6 yellow corn tortillas lightly with olive or vegetable oil, season lightly with salt Bake on a rimmed baking sheet about 4 – 5 mins per side until crisp. Share on Pinterest More Mexican Recipes You’ll Love: Homemade Enchilada Sauce Grilled Chicken Street Tacos Mexican Rice Homemade Salsa Fish Tacos
From cookingclassy.com


CHICKEN TORTELLINI SALAD RECIPE | SOUTHERN LIVING
Get a jump on meal planning and prep this recipe a day in advance. Make and refrigerate the basil vinaigrette (shake it well before dressing the salad). Mix the tortellini, shredded rotisserie chicken, tomatoes, black-eyed peas, and corn in a large bowl; cover and refrigerate. When you are ready to serve the salad, dress the tortellini mixture ...
From southernliving.com


MEXICAN TORTILLA SALAD | THE CHEESECAKE FACTORY
Slice the chicken breast into 1/4” pieces and toss together with a little cilantro dressing. Ladle a little tomatillo salsa verde into the serving bowl. Place the crispy tortilla into the bowl and on top of the salsa verde. Spoon the black beans onto the tortilla. Place the chicken on top of the tortilla, covering the beans completely.
From thecheesecakefactory.com


CHICKEN TORTILLA SALAD (GLUTEN FREE, PALEO, AIP) - COOK2NOURISH
2022-01-25 Heat a stainless steel pan and when hot, add the oil. Next add the chicken pieces and cook on medium heat for about 5 minutes (4 minutes for chicken breast) until it is crisp on the bottom. Flip and cook on the other side for about 4 minutes (2 minutes for chicken breast) and transfer to a plate and let rest for 5-10 minutes covered. Just ...
From cook2nourish.com


ONE PAN TUSCAN GARLIC CHICKEN TORTELLINI - CREME DE LA CRUMB
2016-07-18 Cook your tortellini according to package instructions (usually boil 7-9 minutes until tender), drain, and set aside. Grease your skillet/pan and add chicken. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm. Add spinach, garlic, and sundried tomatoes to pan and ...
From lecremedelacrumb.com


CHICKEN TORTILLA SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
Chicken Tortilla Salad Recipe - Food.com hot www.food.com. Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces. Place all dressing ingredients in blender, and process until smooth. Place salad ingredients in a large serving bowl, and immediately before serving toss ...
From therecipes.info


CHICKEN TORTILLA SALAD | RACHAEL RAY IN SEASON
Chicken Tortilla Salad
From rachaelraymag.com


HOW TO MAKE CHICKEN AND GUACAMOLE TOSTADAS | COOKING LIGHT
1.25. 1.5. 2. Failed to load video. Smoked paprika gives these chicken tostadas rich, grill-like flavor with no cooking. Hello, perfect weeknight dinner or party recipe. View Recipe: Chicken and Guacamole Tostadas.
From cookinglight.com


CHICKEN TORTILLA SALAD RECIPE | SPARKRECIPES - SPARKPEOPLE
Arrange chicken, cheese, avocado, tomato, and onion on a large platter. Place romaine in a large bowl and tortillas in a serving bowl. Place lime juice, chopped jalapeno, garlic, cilantro, olive oil and salt in a blender and pulse until smooth. Pass ingredients so each person can assemble their own salad. Serving Size: 4 dinner salads
From recipes.sparkpeople.com


CHICKEN TORTILLA SALAD - COOKERYNOTE
A healthy and delicious Tex-Mex salad with seasoned chicken, crunchy flour tortilla strips, and loads of fresh veggies with an avocado vinaigrette! The ingredient that might seem odd is apple cider vinegar but it gives the dressing a subtle sweetness and tang that’s really nice! Here are a few other great Weeknight Chicken Dinners!
From cookerynote.com


FIESTA TORTILLA CHICKEN SALAD RECIPE | HIDDEN VALLEY® RANCH
2012-09-13 Steps (1) 1 In a large bowl, Combine lettuce, chips, chicken, beans and cheese with the dressing, and toss until well coated. Serve garnished with tomatoes and olives. Did you make this recipe? I made it ( 42 people made this) Notes Keeping Notes? Save 'em here. Create a Note Categories (4) American Chicken Cinco de Mayo Cinco de Mayo 68 Reviews
From hiddenvalley.com


Related Search