Fiesta Chicken Chopped Salad Recipes
CHICKEN FIESTA SALAD
This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.
Provided by ANGL8277
Categories Salad Taco Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
- In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
- Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g
FIESTA CHICKEN CHOPPED SALAD
Based off of a popular salad, this fiesta chicken chopped salad has so much flavor. It's great for summer and actually healthy. Easy and Delicious.
Provided by Jacob D.
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine dressing ingredients. Add 1 1/2 teaspoons water, and mix well.
- To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips.
- Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing!
Nutrition Facts : Calories 197.7, Fat 3.2, SaturatedFat 0.7, Cholesterol 58.2, Sodium 166.8, Carbohydrate 18.1, Fiber 5.6, Sugar 10, Protein 25
FIESTA CHOPPED CHICKEN SALAD
Our chopped chicken salad is like a fiesta in a bowl-made with Mexican-style shredded cheese, salsa and broken tortilla chips.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 2-1/4 cups each
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in large bowl.
- Mix dressing and salsa. Add to salad; toss to coat.
- Add chips just before serving; mix lightly.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 700 mg, Carbohydrate 17 g, Fiber 6 g, Sugar 3 g, Protein 29 g
FIESTA CHICKEN TACO SALAD
This is an easy, delicious,no cook salad for a hot summer day. A good way of using leftover grilled chicken breasts.
Provided by MarieRynr
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine dressing ingredients, blend well.
- In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
- Pour dressing over salad; toss gently to coat.
- Divide salad evenly onto individual serving plates; top each with a dollop of sour cream.
- Arrange tortilla chips around edge of each plate if desired.
Nutrition Facts : Calories 530, Fat 38.5, SaturatedFat 13, Cholesterol 96.5, Sodium 994.4, Carbohydrate 17.6, Fiber 4.2, Sugar 11, Protein 30.7
CHICKEN FIESTA SALAD
This is a dish I can prepare in fifteen minutes! My husband gave me the secret of using the broiler to cook chicken faster and I discovered the spice blend as I tried to find ways to use this quick cooking technique. It became a very tasty success. -Katie Rankin, Columbus, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat. , Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink., On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.
Nutrition Facts : Fat salsa and dressing), Cholesterol 14g fat (7g saturated fat), Sodium 123mg cholesterol, Carbohydrate 795mg sodium, Fiber 21g carbohydrate (3g sugars, Protein 7g fiber)
FIESTA CHOPPED SALAD
"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.
Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FIESTA CHOPPED SALAD
This glorious chopped salad is like a fiesta in a bowl-flavorful, colorful and ready to enjoy in just 10 minutes!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 7
Steps:
- Toss greens with all remaining ingredients except dressing.
- Add dressing; mix lightly.
- Serve immediately.
Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g
FIESTA GRILLED CHICKEN SALAD
I came up with this delicious meal salad after I found I was all too often relying on prepackaged deli salads that were too expensive and not always the freshest. This is quick and easy, can be prepared ahead and scaled up or down depending on the servings needed.
Provided by rainydaze
Categories Salad
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
- Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
- Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 35.3 g, Cholesterol 102.4 mg, Fat 37.2 g, Fiber 7.2 g, Protein 37.7 g, SaturatedFat 10.5 g, Sodium 1253.1 mg, Sugar 7.1 g
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