Spicy Chopped Salad With Tortillas Recipes

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SPICY CHOPPED SALAD WITH TORTILLAS



Spicy Chopped Salad with Tortillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

2 heats romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

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 CHOPPED SALAD



Spicy Chopped Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 romaine lettuce hearts, shredded
1 cup drained giardiniera salad (hot pickled vegetables), available in Italian foods aisle or in bulk bins near specialty olives in the grocery store
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • For salad, place shredded greens in a serving dish and combine with coarsely chopped hot pepper salad (giardiniera). Dress salad with a little lemon juice, extra virgin olive oil, salt, and pepper, to your taste

TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS



Tropical Fusion Salad with Spicy Tortilla Ribbons image

Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter-so easy! -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed
1/2 cup golden raisins
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 serrano peppers, seeded and chopped
2 tablespoons lime juice
1 tablespoon cider vinegar
2 garlic cloves, minced
2 teaspoons ground ancho chile pepper, divided
1/4 teaspoon sugar
1/4 teaspoon salt
2 corn tortillas (6 inches), cut into 1/4-inch strips
Cooking spray

Steps:

  • Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 11g fiber), Protein 9g protein.

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE



Spicy Southwest Chopped Salad with Salsa Verde image

This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.

Provided by Jenny from WA

Categories     Salad

Time 1h15m

Yield 4

Number Of Ingredients 18

2 ears corn
1 pound tomatillos, husked
½ bunch fresh cilantro leaves
½ jalapeno chile pepper, chopped
¼ large white onion, chopped
1 clove garlic, chopped
salt, to taste
4 teaspoons lime juice
1 avocado - peeled, pitted and diced
1 teaspoon lime juice
¼ medium head red cabbage, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning, or to taste
1 head green leaf lettuce
1 cup crumbled cotija cheese
1 lime, cut into wedges

Steps:

  • Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
  • Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
  • Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
  • Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g

TURKEY CHOPPED SALAD WITH SPICY AVOCADO DRESSING



Turkey Chopped Salad with Spicy Avocado Dressing image

Categories     Salad     Onion     turkey     No-Cook     Quick & Easy     Avocado     Bell Pepper     Healthy     Cilantro     Lettuce     Bon Appétit

Number Of Ingredients 10

1 large avocado, halved, pitted
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons chili-garlic sauce*
3 tablespoons olive oil
2 cups diced cooked maple-honey turkey (about 10 ounces)
1 cup diced peeled jicama
1 cup diced red onion
1 large red bell pepper, diced
1/2 cup plus 1 tablespoon chopped fresh cilantro
Romaine lettuce leaves

Steps:

  • Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.
  • Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY



Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat the oven to 350°F (180°C).
  • Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  • Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  • Dice the tomatoes and add them to the bowl with the romaine.
  • Dice the onion and add it to the salad.
  • Cut the avocados in half, remove the pits, and dice. Add to the salad.
  • Add the corn and black beans.
  • In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  • Pour the dressing over the salad and toss well.
  • Fill each tortilla bowl with the salad.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

SPICY CRAB SALAD ON TORTILLAS



Spicy Crab Salad on Tortillas image

Number Of Ingredients 12

vegetable oil for frying
1/2 cup Chipotle Mayonnaise or Crema or sour cream
4 (6- to 7-inch) corn tortillas
2 medium tomatoes, finely chopped
1 ripe avocado (Hass variety preferred), peeled and cut into 1/2-inch cubes
1/4 white onion, finely chopped
1 , serrano chile kimmy, , finely chopped with seeds
2 tablespoons chopped cilantro
1/4 cup fresh lime juice
2 cups , cooked fresh crab meat, , coarsely shredded
1/2 teaspoon salt, or to taste
1 cup finely shredded Romaine lettuce

Steps:

  • 1. Prepare mayonnaise, if using. Then, in a medium skillet, heat vegetable oil to a depth of about 1/2 inch. Fry the tortillas, 1 at a time, turning, until crisp and golden brown on both sides. Drain on paper towels. (This can be done ahead.) 2. In a large bowl, stir together the tomato, avocado, onion, serrano chile, cilantro, and lime juice. Add the crabmeat and salt. Toss gently to combine. To assemble, put 1 crisp tostada on each of 4 plates, and divide the lettuce equally among the tostadas. Spoon the crab mixture equally on top. Add a dollop of chipotle mayonnaise and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHOPPED SALAD WITH TORTILLA CHIPS AND AVOCADO DRESSING



Chopped Salad with Tortilla Chips and Avocado Dressing image

Try out our tasty Chopped Salad with Tortilla Chips and Avocado Dressing. Explore our Chopped Salad with Tortilla Chips and Avocado Dressing recipe now.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 7

1 avocado, divided
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (10 oz.) torn salad greens
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 small red onion, thinly sliced
2 tomato es, cut into wedges
3/4 cup tortilla chips, coarsely crushed

Steps:

  • Mash half the avocado in small bowl. Add dressing; mix well.
  • Chop remaining avocado. Toss with salad greens, cheese, onions and tomatoes in large bowl.
  • Add dressing mixture and chips; mix lightly. Serve immediately.

Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 9 g, Fiber 4 g, Sugar 3 g, Protein 5 g

CHOPPED SALAD WITH SPICY BUTTERMILK DRESSING



Chopped Salad With Spicy Buttermilk Dressing image

This salad is so good! I adapted this recipe (it originally included cooking some pork) to become just a salad that I could add any kind of meat to it, if I wanted. If you're in the mood for southwest flavors, give this a try!

Provided by crafty chef

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon dried chipotle powder
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly slice, separated
1 garlic clove, crushed
1 head romaine lettuce, trimmed and chopped (about 1 1/4 lbs)
1 pint cherry tomatoes, quartered
1 (10 ounce) package frozen corn kernels, thawed and patted dry
2 ounces monterey jack pepper cheese, cubed

Steps:

  • Whisk together buttermilk, mayonnaise, scallion whites and garlic; Combine chile powder, salt and pepper and add to mixture.
  • Add romaine, tomatoes, corn, cheese, and scallion greens to the bowl (if you are adding meat, you would add it here).
  • Toss to combine and serve immediately.
  • Tip: To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.

SPICY DORITO® TACO SALAD



Spicy Dorito® Taco Salad image

A delicious refreshing taco salad with a tangy twist.

Provided by Lora R

Categories     Salad     Taco Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 17

1 pound ground beef
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground black pepper
1 head lettuce, chopped
5 cups crushed nacho cheese-flavored tortilla chips
2 cups shredded Colby-Jack cheese
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 tomato, diced
⅓ cup chopped onion
¼ cup pickled jalapeno peppers, chopped
1 cup vegetable oil
½ cup white sugar
½ cup ketchup
1 envelope taco seasoning mix
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

Steps:

  • Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool.
  • Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef.
  • Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

Nutrition Facts : Calories 560.7 calories, Carbohydrate 34.4 g, Cholesterol 54.1 mg, Fat 39.8 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 11.6 g, Sodium 844.3 mg, Sugar 15.9 g

SPICY CHOPPED SALAD WITH TORTILLAS



Spicy Chopped Salad With Tortillas image

Make and share this Spicy Chopped Salad With Tortillas recipe from Food.com.

Provided by jodyladybug

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

2 romaine lettuce hearts, chopped
3 tablespoons jalapenos (canned or jarred, sliced and drained)
12 olives, optional pimento stuffed (or more)
1 tomatoes
1/2 red onion
1 cup tortilla chips, broken (any variety)
2 tablespoons taco sauce
1 lime, juice of
2 tablespoons cilantro, chopped
1/4 cup olive oil
salt and pepper

Steps:

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

Nutrition Facts : Calories 206.2, Fat 16, SaturatedFat 2.2, Sodium 195.2, Carbohydrate 15.4, Fiber 7.8, Sugar 5.9, Protein 4.6

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