Southwest Ranch Chicken Salad Cheddar Melt Recipes

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SOUTHWEST RANCH CHICKEN SALAD CHEDDAR MELT



Southwest Ranch Chicken Salad Cheddar Melt image

This ranch chicken salad cheddar melt is infused with southwestern flavors. Piled high on pumpernickel bread with lots of melted cheese, it's a mouthwatering lunch.

Provided by Running to the Kitchen

Categories     Main Dishes

Time 20m

Number Of Ingredients 14

3/4 pound boneless, skinless chicken thighs (or breasts)
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon onion powder
1/4 teaspoon turmeric
1/2 tablespoon brown sugar
1 teaspoon kosher salt
5 ounces Sabra Farmer's Ranch Greek yogurt dip
4 slices pumpernickel bread
4 ounces sharp yellow cheddar cheese, sliced
tomato slices
green lettuce

Steps:

  • Combine all the spices in a small bowl.
  • Rub chicken with spice mixture and set aside.
  • Grease a skillet with cooking spray and heat over medium-high heat.
  • Place chicken on skillet and cook for about 5 minutes per side (depending on thickness of chicken) until fully cooked.
  • Remove from skillet and shred with two forks once cooled.
  • Add the shredded chicken to a medium bowl with the Farmer's Ranch Greek yogurt dip and mix together.
  • Place the cheddar cheese on each slice of bread and melt in a toaster oven.
  • Pile the chicken salad mixture on top of the bread, garnish with tomato and lettuce, top with remaining slice of bread and serve.

Nutrition Facts : Calories 970 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 283 milligrams cholesterol, Fat 66 grams fat, Fiber 5 grams fiber, Protein 61 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 2673 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 42 grams unsaturated fat

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

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