Southwest Bbq Chicken Salad Recipes

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SOUTHWEST BBQ CHICKEN SALAD



Southwest BBQ Chicken Salad image

Hearty salads like this Southwest BBQ Chicken Salad with black beans, corn, avocado, and crunchy romaine lettuce topped with an easy 5-ingredient homemade BBQ sauce are more than just a first course, they make the meal.

Provided by Heidi

Categories     Salad

Time 40m

Number Of Ingredients 23

For the BBQ Sauce
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons water
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon yellow mustard
1/2 teaspoon kosher salt and freshly ground black pepper
For the Southwest Chicken Salad
2 boneless (, skinless chicken breasts)
Kosher salt and freshly ground black pepper
Cooking spray
2 6- inch corn tortillas
1 tablespoon canola oil
6 cups romaine lettuce (, washed, dried, and chopped)
1 15- ounce can black beans (, rinsed and drained)
1/2 cup frozen corn (, thawed)
6 cocktail tomatoes (, quartered or sliced)
1 avocado (, peeled, pitted and sliced)
1/4 red onion (, thinly sliced)
2 limes
1/4 cup homemade Ranch dressing or a quality store bought brand
1/4 cup chopped fresh cilantro leaves

Steps:

  • For the BBQ Sauce
  • Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring occasionally until flavors combine, then remove from heat.
  • For the Southwest Chicken Salad
  • Prepare a grill or stovetop grill pan over medium-high heat.
  • To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper. Spray the grill pan with cooking spray (or oil the grill grates) and cook the chicken breasts for 3-4 minutes on each side, or until golden brown. Lower the heat to medium and brush both sides of the chicken breasts with the BBQ sauce and cook for an additional 3-4 minutes on each side until the thickest part of the chicken reaches 160 degrees F. Transfer to a platter and tent with aluminum foil.
  • While the chicken is cooking, cut the tortillas into thin strips. Heat the canola oil in a small pan over medium-high heat and fry the tortilla strips, stirring often, until golden and crisp. You may have to do this in batches. Drain on paper towels and sprinkle with kosher salt while still hot.
  • Arrange the cut romaine lettuce in a large bowl with the black beans and corn. Slice the chicken into strips and place on top of the lettuce with the tomatoes, avocado, and red onion slices. Squeeze the juice of 1 lime over the salad, then in a small bowl, mix the ranch dressing with the juice from the remaining lime. Drizzle the lime ranch dressing over the salad with the reserved BBQ sauce. Garnish with the chopped cilantro and the tortilla strips and serve.

Nutrition Facts : Calories 393 kcal, Carbohydrate 52 g, Protein 16 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 1041 mg, Fiber 11 g, Sugar 20 g, UnsaturatedFat 12 g, ServingSize 1 serving

SOUTHWEST BBQ CHICKEN SALAD



Southwest BBQ Chicken Salad image

Make and share this Southwest BBQ Chicken Salad recipe from Food.com.

Provided by Gingerbear

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (1 1/4 ounce) package sloppy joe seasoning mix (Williams if you can get it)
5 tablespoons barbecue sauce, divided
1 tablespoon melted butter
4 boneless skinless chicken breast halves
1 3/4 cups ranch dressing
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) bag tossed mixed salad greens
1 (15 ounce) can black beans, rinsed and drained
3 green onions, chopped
1 tomatoes, chopped
1 1/2 cups monterey jack cheese or 1 1/2 cups colby-monterey jack cheese
1 1/2 cups chili-flavored corn chips or 1 1/2 cups barbecue-flavored corn chips

Steps:

  • Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
  • Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
  • Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
  • Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
  • Cut grilled chicken into thin slices and arrange over salad.
  • Top with cheese and chips.
  • Serve with dressing.
  • Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.

SOUTHWESTERN GRILLED CHICKEN SALAD



Southwestern Grilled Chicken Salad image

This is a recipe I invented to satisfy our craving for a similar salad in a local restaurant. My family loves it.

Provided by BogeysMom

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breasts
1 bottle ranch dressing
1 bottle mild salsa or 1 bottle hot salsa
Emeril's Original Essence (make your own or buy Emeril's)
olive oil
shredded lettuce
8 corn tortillas
sliced black olives
sliced red onion
shredded carrot (other salad fixin's to your taste)
shredded cheese

Steps:

  • Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
  • You can also substitute fajita seasoned sliced chicken breasts strips here.
  • Slice the chicken breasts into thin strips.
  • Toss the lettuce with your other salad"stuff".
  • Slice the corn tortillas into thin strips and deep fry until crisp.
  • If you stop short of crisp, the tortillas will be tough.
  • Test one and if this is the case, just refry til crisp.
  • Drain on paper towels.
  • Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
  • Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
  • Mix together the Ranch Dressing and salsa 1:1.
  • Pour this over each salad and sprinkle cheese on top.

Nutrition Facts : Calories 354, Fat 14.8, SaturatedFat 4.1, Cholesterol 92.8, Sodium 113, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 33

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWESTERN CHICKEN SALAD



Southwestern Chicken Salad image

In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley's coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 flour tortillas (6 inches), cut into 1/2-inch strips
Butter-flavored cooking spray
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed peeled jicama or sliced water chestnuts
1/3 cup chopped green onions
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup fat-free ranch salad dressing
4 teaspoons barbecue sauce

Steps:

  • Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Nutrition Facts : Calories 331 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 865mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

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