Southwestern Shredded Chicken Salad Recipes

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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

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

SOUTHWEST SHREDDED PORK SALAD



Southwest Shredded Pork Salad image

This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 17

1 boneless pork loin roast (3 to 4 pounds)
1-1/2 cups apple cider or juice
1 can (4 ounces) chopped green chiles, drained
3 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons hot pepper sauce
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
12 cups torn mixed salad greens
1 can (15 ounces) black beans, rinsed and drained
2 medium tomatoes, chopped
1 small red onion, chopped
1 cup fresh or frozen corn
1 cup crumbled Cotija or shredded part-skim mozzarella cheese
Salad dressing of your choice

Steps:

  • Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

SOUTHWESTERN SHREDDED CHICKEN SALAD



Southwestern Shredded Chicken Salad image

Shredded chicken salad with a kick! Great for salads or wraps.

Provided by CJ

Time 20m

Yield 4

Number Of Ingredients 14

1 head iceberg lettuce, chopped
2 cups shredded cooked chicken
1 (15.25 ounce) can sweet yellow corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 medium green bell pepper, diced
2 medium ripe avocados, diced
2 medium Roma tomatoes, diced
4 stalks green onions, sliced
¼ cup chopped fresh cilantro
⅔ cup plain Greek yogurt
½ cup mayonnaise
1 tablespoon taco seasoning mix
1 tablespoon dry ranch dressing mix
1 cup crushed tortilla chips

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

SOUTHWESTERN SHREDDED CHICKEN SALAD



Southwestern Shredded Chicken Salad image

Make and share this Southwestern Shredded Chicken Salad recipe from Food.com.

Provided by TXOLDHAM

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
1 (14 1/2 ounce) can fat-free low-sodium chicken broth
1/4 teaspoon cumin
1 (15 ounce) can kidney beans, drained and rinsed
1 1/4 cups tomatoes, diced
1 (8 1/2 ounce) can whole kernel corn, drained
1 head lettuce, chopped
1 (4 ounce) can diced green chilies
1/2 cup cilantro, chopped
1/4 cup light mayonnaise
3 -4 teaspoons lime juice, fresh
salt and pepper

Steps:

  • Trim chicken breasts of all visible fat. Bring chicken broth and cumin to a boil in a sauce pan and add chicken breasts. Reduce heat to low and simmer till chicken is done. (about 10 minutes) Do not allow to boil.
  • Remove chicken from broth and cool. Use two forks, shred chicken and set aside.
  • Bring the broth to a boil and reduce until it measures 1 cup. Cool.
  • Stir in mayo and lime juice to taste. Toss the chicken with a small amount of the dressing and reserve the rest of the salad.
  • Arrange chopped lettuce on serving platter. Starting from the outside, arrange a ring of kidney beans, then tomatoes, then corn and then a ring of green chilies. Put the chicken mixture in the middle.
  • Sprinkle entire salad with cilantro. Drizzle salad with remaining dressing and season to taste with the salt and pepper.
  • Serve with lime wedges.

Nutrition Facts : Calories 203.6, Fat 5.8, SaturatedFat 1, Cholesterol 28.7, Sodium 733.7, Carbohydrate 24.2, Fiber 6.1, Sugar 4.9, Protein 15.9

SOUTHWEST CHICKEN SALAD



Southwest Chicken Salad image

Use a rotisserie chicken to throw together this Southwest Chicken Salad full of vegetables in a matter of minutes. Perfect for a hot summer day when you are craving something fresh.

Categories     Appetizer     Dinner

Yield 6

Number Of Ingredients 13

1 cup plain Greek Yogurt
1 Tablespoon taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
3 boneless skinless chicken breasts (cooked and shredded)
1/2 cup diced tomatoes
1/4 cup diced red bell pepper
1 bunch green onions (diced)
1 (15 ounce) can corn (drained)
1 (15 ounce) can black beans (drained and rinsed)
Salt and pepper, to taste
1 (11 ounce) bag multigrain tortilla chips

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 CHICKEN SALAD



Southwestern Chicken Salad image

This is a easy and delicious salad that is filling and satisfying. Change up any of the ingredients to make it how you like it.

Provided by Bexxx

Categories     One Dish Meal

Time 20m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 12

1 head iceberg lettuce, chopped
1 (8 ounce) can black beans, rinsed
1 pint cherry tomatoes (or more)
1/4 cup olive, any type you like
1 (8 ounce) can corn
1 red pepper, chopped
1 jalapeno pepper, finely diced (optional)
2 cups shredded old cheddar cheese
1 avocado, sliced
2 cooked and diced chicken breasts
chopped cilantro, I like lots
ranch dressing, for serving

Steps:

  • Mix all ingredients except the ranch.
  • Serve with ranch on top.

Nutrition Facts : Calories 636, Fat 38.2, SaturatedFat 17.3, Cholesterol 115.7, Sodium 560.1, Carbohydrate 38.3, Fiber 11.9, Sugar 8.1, Protein 40.3

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