Southwestern Chicken Salad Platter Recipes

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SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.

Provided by Rena

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 20

4 boneless skinless chicken breasts
2 tbsp olive oil (divided)
1 lime (juiced, and zested)
1/4 cup cilantro leaves (chopped)
3-4 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 cups packed romaine lettuce or 1 large head (chopped)
2 cups cherry tomatoes (halved)
8 oz black beans (one can, rinsed and drained)
8 oz corn (one can, rinsed and drained)
1 red onion (thinly sliced)
1 large avocado (chopped)
1/4 cup cilantro (chopped)
1/4 cup olive oil
1 lime (juiced and zest)
2 cloves garlic (minced)
kosher salt and ground black pepper (to taste)

Steps:

  • Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
  • Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
  • Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
  • While the chicken cools, add all the salad ingredients to a bowl.
  • Top with juicy chicken and drizzle the dressing over.
  • Toss to combine then serve. Enjoy!

Nutrition Facts : Calories 571 kcal, Carbohydrate 42 g, Protein 34 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1028 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving

SOUTHWESTERN CHICKEN LAYERED SALAD



Southwestern Chicken Layered Salad image

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 8

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired

Steps:

  • Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
  • Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

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