Neelys Chicken Taco Salad Recipes
NEELY'S CHICKEN SALAD IN TOMATO CUPS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 6 servingss
Number Of Ingredients 12
Steps:
- Mix first 10 ingredients in a large bowl.
- Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.
CHICKEN TACO SALAD
Make and share this Chicken Taco Salad recipe from Food.com.
Provided by coxva
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- COOK chicken in 2 tablespoons of the dressing in large skillet on medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium.
- STIR in remaining dressing, the tomato and seasoning mix. Cook and stir 5 minutes or until chicken is cooked through.
- PLACE chips on large serving platter; top with layers of lettuce, chicken mixture, cheese, olives and onions.
Nutrition Facts : Calories 268.8, Fat 11.9, SaturatedFat 6.5, Cholesterol 98.1, Sodium 338.7, Carbohydrate 4.1, Fiber 1.4, Sugar 1.8, Protein 35.4
GET YOUR MAN CHICKEN - THE NEELYS
Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.
Provided by Recipe Reader
Categories Chicken Thigh & Leg
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Pat chicken dry and season with salt and pepper.
- Brown the chicken about 4 minutes on each side.
- Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and cook until tender, about 3 minutes.
- Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
- Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
- Garnish with fresh chopped parsley.
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