Southwestern Chicken Taco Salad Recipes

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SOUTHWESTERN CHICKEN TACO SALAD



Southwestern Chicken Taco Salad image

Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream
1 bag (10 oz) romaine and leaf lettuce blend
1 cup shredded Mexican cheese blend (4 oz)
1 1/2 packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
1 can (2 1/4 oz) sliced ripe olives, drained
4 plum (Roma) tomatoes, cut into quarters
1 cup chili-flavored corn chips, slightly crushed
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

  • In small bowl, beat dressing ingredients with wire whisk until well blended.
  • In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Nutrition Facts : Calories 450, Carbohydrate 20 g, Cholesterol 115 mg, Fat 5, Fiber 3 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 0 g

SOUTHWESTERN TACO SALAD RECIPE BY TASTY



Southwestern Taco Salad Recipe by Tasty image

Here's what you need: avocado, cilantro, lime juice, low-fat greek yogurt, water, salt, garlic, cumin, olive oil, chicken breast, taco seasoning, romaine lettuce, cheddar jack, black beans, avocado, corn, cherry tomatoes, tortilla strips

Provided by Tasty

Categories     Lunch

Yield 1 serving

Number Of Ingredients 18

½ avocado
½ cup cilantro, chopped
1 tablespoon lime juice
½ cup low-fat greek yogurt, plain
⅓ cup water
½ teaspoon salt
½ tablespoon garlic
½ tablespoon cumin
1 tablespoon olive oil
1 chicken breast, diced
½ packet taco seasoning
1 head romaine lettuce, chopped
1 cup cheddar jack
1 cup black beans
1 avocado, diced
1 cup corn
1 cup cherry tomatoes, halved
1 cup tortilla strips

Steps:

  • To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
  • Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
  • Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
  • Top off with the avocado salad dressing and cilantro then serve immediately.
  • Enjoy!

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

This Chicken Taco Salad is fresh, fast & flavorful. It's one of my favorite warm weather dinners! (Gluten free, paleo friendly)

Provided by Emily from One Lovely Life

Categories     Main Dish

Time 15m

Number Of Ingredients 17

6 cups romaine lettuce
8 oz diced chicken
1 cup black beans
1 cup corn
1 cup halved grape or cherry tomatoes
1 avocado
1/2 cup sliced green onion
1/4 cup cilantro
Tortilla strips*, tortilla chips, or pepitas
3/4 cup mayonnaise (I like avocado oil mayo)
Juice from 1 lime (1-2 Tbsp)
1-2 Tbsp water
1 tsp chili powder
1/2 tsp dried dill (or 1 Tbsp fresh)
1/2 tsp pepper
1/4 tsp salt
1/4 tsp chipotle chili powder (optional-it adds some kick!)

Steps:

  • In a large bowl, combine lettuce, chicken, black beans, corn, tomatoes, avocado, green onion, and cilantro.
  • Drizzle with salad dressing and serve with tortilla strips, chips, or pepitas.
  • In a small bowl or jar, whisk together mayonnaise, lime juice, 1 Tbsp water, chili powder, dill, pepper, salt, and chipotle chili powder.
  • Whisk until it's totally smooth. Dressing will keep in the fridge about 1 week.

Nutrition Facts : ServingSize About 1.5 cups, Calories 352 calories, Sugar 3.4 g, Sodium 473.6 mg, Fat 25.9 g, SaturatedFat 4.2 g, TransFat 0.1 g, Carbohydrate 17.2 g, Fiber 6.5 g, Protein 15.5 g, Cholesterol 44.1 mg

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