EASY RANCH TACO CHICKEN SALAD
Serve this southwest taco salad of greens, chicken strips and cheddar topped with ranch dressing, salsa and crunchy tortilla chips.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings, about 2 cups each
Number Of Ingredients 6
Steps:
- Toss greens, chicken and cheese in large bowl.
- Add remaining ingredients; toss lightly.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
CHICKEN RANCH TACO SALAD WITH HOMEMADE TORTILLA BOWL
We often give you the opportunity to make new dishes and try new techniques, but we don't often teach you how to make your own dinnerware. Relax, we aren't sending you a kiln and pottery wheel. (Can you imagine the postage on that?) But we will teach out how to a crisp a tortilla into a crunch taco bowl, one that you'll fill with a zesty salad of chicken, fresh vegetables, and chipotle ranch dressing. Leave the pottery to Demi Moore and Patrick Swayze (RIP); you've got a delicious dinner to prepare.
Provided by Chef Jimmy Madla
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Tortilla Bowls Make two loosely-packed, softball-sized foil balls, each about 5-6" in diameter.Place foil balls on prepared baking sheet and lay a tortilla over each. Lightly coat tortillas with cooking spray.Bake in hot oven until golden brown and crispy, 11-13 minutes.Let baked tortilla bowls cool, 5 minutes.While tortilla bowls bake, prepare ingredients. 2 Prepare the Ingredients Hold romaine heart at root end and chop coarsely.Core tomato and cut into 1/4" dice.Mince cilantro (no need to stem).Pat chicken breasts dry and, on a separate cutting board, halve lengthwise. Slice chicken into 1/4" strips across the width. 3 Cook the Chicken Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken strips and a pinch of pepper to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a mixing bowl and toss with seasoning rub.Reserve pan; no need to wipe clean. 4 Cook Corn and Toss Salad Return pan used to cook chicken to high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until beginning to char, 2-4 minutes.Transfer corn to another mixing bowl. Add romaine, tomatoes, and dressing and toss to combine.If desired, serve dressing on the side to control amount. 5 Finish the Dish Plate dish as pictured on front of card, placing salad in taco bowl and topping with chicken. Garnish with queso fresco and cilantro. Bon appétit!
Nutrition Facts :
FAVORITE RANCH-TACO CHICKEN SALAD
Instructions are included for making this creamy chicken-taco salad a Halloween-ready buffet dish. But decorated or not, it's delicious!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.
- Toss chicken with salad greens and cheese in large bowl.
- Add remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
CHICKEN TACO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
- Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.
CHICKEN TACO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
- For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
- For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
- On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.
TACO CHICKEN RANCH SALAD
i adopted this recipe and am not sure what to do with the salsa and ranch dressing.....mix it together? if anyone tries this let me know and i will edit...
Provided by kimbearly
Categories Mexican
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet on a medium-high heat.
- Brown chicken and add chili powder.
- Cook until chicken is brown on all sides.
- Toss chicken mixture in a large bowl with the green salad.
- Add dressing and cheese.
- Toss well together.
- Place in 6 individual plates.
- Top with crushed tortilla chips before serving.
CHICKEN TACO SALAD
Flavorful chicken thighs are oven-poached in an ancho chili powder-seasoned mixture of citrus juices before being pulled and shredded for topping on this hearty taco salad perfect for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks.
- Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt.
- Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing.
- In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing.
- In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately.
CHICKEN TACO SALAD
Make and share this Chicken Taco Salad recipe from Food.com.
Provided by Donna
Categories Lunch/Snacks
Time 17m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with garlic salt and chili powder.
- Broil 2 minutes or until done.
- Cool and cut into strips.
- In a bowl, toss lettuce with chicken, cucumber and cheese.
- To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.
GRILLED CHICKEN TACO SALAD
Great way to prepare a Mexican favorite.
Provided by MTCHYG
Categories Salad Taco Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
- Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
- Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 44.4 g, Cholesterol 70.9 mg, Fat 18.7 g, Fiber 15.9 g, Protein 35.2 g, SaturatedFat 4.5 g, Sodium 831.8 mg, Sugar 4.7 g
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