Neelys Chicken Taco Salad Recipes

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NEELY'S CHICKEN SALAD IN TOMATO CUPS



Neely's Chicken Salad in Tomato Cups image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servingss

Number Of Ingredients 12

1 rotisserie chicken, skinless and meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Kosher salt and freshly ground black pepper
6 large beefsteak tomatoes
1 head butter lettuce

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



Chicken Taco Salad image

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

4 small boneless skinless chicken breast halves, cut into thin strips (1 lb.)
1/3 cup Miracle Whip, divided
1 cup chopped tomato
1 (1 1/4 ounce) package taco seasoning mix
4 cups tortilla chips
4 cups shredded lettuce
1 cup shredded sharp cheddar cheese
1/4 cup sliced pitted ripe olives
1/4 cup green onion, slices

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



Get Your Man Chicken - the Neelys image

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

2 tablespoons olive oil
6 skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 cup chicken stock
1/2 cup white wine
1 (14 1/2 ounce) can crushed tomatoes in puree
1/2-1 teaspoon dried thyme (or herbs de provence)
1/4-1/2 tablespoon dried rosemary (or herbs de provence)
1/2-1 tablespoon lemon-pepper seasoning
1/2 teaspoon sugar
2 tablespoons fresh parsley, chopped

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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