Southwestern Bbqed Pork Or Chicken Salad Recipes
SOUTHWESTERN CHICKEN SALAD
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
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
SOUTHWESTERN CHICKEN SALAD
A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.
Provided by LINDA W.
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
- In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
- Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g
SOUTHWESTERN PORK SALAD
As pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do. -Sue Cunningham, Prospect, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the pork, beans, onion, green pepper, tomato and olives. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Cover and refrigerate for 4-6 hours, stirring occasionally.
Nutrition Facts : Calories 450 calories, Fat 22g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 8g fiber), Protein 29g protein.
SOUTHWEST LAYERED CHICKEN SALAD
Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix dressing ingredients until well blended.
- In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g
SOUTHWESTERN GRILLED CHICKEN SALAD
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
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
SOUTHWESTERN SHREDDED CHICKEN SALAD
Shredded chicken salad with a kick! Great for salads or wraps.
Provided by CJ
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl.
- Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl.
- Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.
Nutrition Facts : Calories 793.2 calories, Carbohydrate 62.9 g, Cholesterol 70.4 mg, Fat 48.3 g, Fiber 19.3 g, Protein 35.2 g, SaturatedFat 9 g, Sodium 1287.9 mg, Sugar 10.4 g
SOUTHWEST CHICKEN SALAD
Steps:
- In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
- In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
- Add salt and pepper, to taste.
- Add wet mixture and mix until well combined.
- Refrigerate for at least an hour and serve cold.
- Serve with tortilla chips.
Nutrition Facts : Servingsize 1 serving, Calories 5462 kcal, Fat 45 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 13013 mg, Carbohydrate 1031 g, Sugar 210 g, Protein 304 mg
SOUTHWESTERN BBQED PORK (OR CHICKEN) SALAD
A wonderful, easy and delicious salad made from a leftover butterfly pork chop! You can make it with leftover bbqed chicken, too! Topped off with an easy creamy BBQ Ranch dressing! REALLY good! :)
Provided by Wildflour
Categories Southwestern U.S.
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Place lettuce leaves, overlapping into large, shallow salad bowl.
- Place tomatoes and cucumbers around outer edge, overlapping.
- Place pork slices, overlapping in center.
- Top pork with cubes of co-jack cheese.
- Mix ranch and bbq sauce together, adding bbq sauce to taste. (*I only use Sweet Baby Ray's BBQ sauce, it is thick and slightly sweet. I wouldn't really suggest a hot, thin bbq sauce.)It should end up being about the color of thousand island dressing, or slightly darker. Make to your own liking.
- Drizzle salad with dressing mix.
- This is a meal in itself! :).
- *Can sub leftover bbqed chicken, too!
Nutrition Facts : Calories 852.4, Fat 77, SaturatedFat 14.5, Cholesterol 107.5, Sodium 1367.8, Carbohydrate 12.4, Fiber 2.5, Sugar 7.6, Protein 26.3
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