Spicy Chicken And Tortilla Salad Recipes

SPICY CHICKEN-TORTILLA CHIP CASSEROLE

Steps:

• Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
• Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.

SPICY CHICKEN SALAD RECIPE BY TASTY

Steps:

• In a medium-size pot, add the chicken breast, water, sake, sliced ginger, and scallions, and bring to a boil over high heat.
• Once the water is boiling, flip the chicken breast over and put the lid on top of the pot. Turn off the heat and leave the pot sit at room temperature for 30 minutes. Chill in the fridge.
• In a small bowl, combine all the sauce ingredients and mix well.
• On a plate, arrange the sliced tomatoes, julienned cucumbers, and sliced chicken breast.
• Top with cilantro and drizzle with sauce.
• Enjoy!

SPICY CHOPPED SALAD WITH TORTILLAS

Steps:

• Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

SPICY CHICKEN SALAD WITH BELL PEPPER AND CILANTRO

Steps:

• Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
• Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

CHICKEN TORTILLA SALAD

Steps:

• For the Salad Base: Blend 2 tablespoons olive oil, cumin and coriander or parsley in a small bowl. Brush oil mix over chicken, coating it completely.
• Heat olive oil in skillet on medium-high. Add chicken and cook 2 to 3 minutes until golden-brown. Flip and brown second side, about 2 to 3 minutes.
• Add water, reduce heat to low and cover pan. Cook until thickest area registers 165 degrees on meat thermometer, about 10 minutes. Remove from heat and set aside to cool.
• Once cool, use a fork to shred meat into bite-sized pieces.
• Toss chicken, romaine mix, black beans, tomatoes, avocado and queso fresco together with Jalapeno-Lime Dressing. Divide between two bowls, top with Crunchy Tortilla Strips and serve.
• To Make Jalapeno-Lime Dressing: Pulse all ingredients in blender until thoroughly combined. Taste and adjust seasoning.
• To Make Crunchy Tortilla Strips: In a medium saucepan, heat oil on medium-high until 350 degrees.
• Carefully add tortilla strips to oil. Cook 2 to 3 minutes, stirring occasionally so strips cook evenly, until golden-brown all over.
• Remove with slotted spoon, drain on paper towels and season.

SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
• Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
• Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
• Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
• Bake in the preheated oven until bubbly, 35 to 40 minutes.

SPICY CHICKEN TORTILLA SOUP

Steps:

• Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
• Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
• Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
• Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
• Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
• Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
• Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

CHICKEN SALAD ON A TORTILLA

Steps:

• In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired.

SPICY CHICKEN AND TORTILLA SALAD

Steps:

• Cut the chicken breast into strips and sprinkle with the Cajun seasoning. Heat the oil in a frying pan and cook the chicken and onion for about 8 minutes or until cooked through.
• Break up the lettuce and arrange in a salad bowl with the tomatoes. Sprinkle with the tortilla chips and top with the chicken and cilantro.
• Whisk the dressing ingredients together and drizzle over.