BEST CHICKEN TACO SALAD RECIPE
This chicken salad recipe is so easy to make and full of flavor. Cooked chicken breast is mixed with black beans, corn and a tonne of veggies for a hearty salad main course. A salsa dressing ties the dish together for a delicious and tasty Mexican salad.
Provided by Becky Hardin
Categories Salad
Time 20m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 595 kcal, Carbohydrate 58 g, Protein 30 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 563 mg, Fiber 18 g, Sugar 10 g, ServingSize 1 serving
EASY CHICKEN TACO SALAD FOR TWO
Make and share this Easy Chicken Taco Salad for Two recipe from Food.com.
Provided by Lori Ruberti
Categories One Dish Meal
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Saute chicken breast in med.
- size frypan, I use just a little oil so chicken doesn't stick.
- Once it is cooked, remove from pan, and dice up the breasts.
- Add Salsa and Taco seasoning to pan.
- Return chicken diced to pan, and let simmer in sauce for 30 minutes.
- Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
- Serve chips on the side, they are great to scoop the salad on your fork.
- A quick one pan easy entree.
Nutrition Facts : Calories 769.1, Fat 38.3, SaturatedFat 6.5, Cholesterol 92.8, Sodium 539.7, Carbohydrate 69.6, Fiber 5.6, Sugar 1.1, Protein 38.5
CHICKEN TACO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
SUE'S TACO SALAD
This taco salad is a great dish for potlucks. It's easy and can be made in advance. Add dressing just before serving.
Provided by SUE CASE
Categories Taco Salad
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place ground beef in a large, deep skillet over medium-high heat. Cook, stirring to crumble, until well done; drain. Stir in taco seasoning mix. Set aside to cool.
- Place chips into a large bowl; crush them into bite-sized pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions.
- Pour dressing on top; toss to coat.
Nutrition Facts : Calories 626.1 calories, Carbohydrate 33.2 g, Cholesterol 91.7 mg, Fat 41.5 g, Fiber 4.2 g, Protein 28.2 g, SaturatedFat 15.1 g, Sodium 1125 mg, Sugar 3.7 g
COLD TACO SALAD
This is a recipe that I requested often as a child and now I serve it to my family.It has such a fresh taste and soooo good.
Provided by ngdarlen
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef,drain off fat and add taco seasoning.
- In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately.
- This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy.
- ENJOY.
Nutrition Facts : Calories 694, Fat 55.1, SaturatedFat 14.8, Cholesterol 81.1, Sodium 1057.8, Carbohydrate 25.7, Fiber 3.9, Sugar 15.5, Protein 25.9
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- Cut tortillas into 1/4-inch-thick strips. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper. Bake at 450° for 10 minutes, stirring after 5 minutes. Cool.
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