Tex Mex Chicken Salad Bowl Recipes

TEX-MEX CHOPPED CHICKEN SALAD RECIPE

Steps:

• In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
• In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
• Season with salt and pepper to taste. Serve immediately.

TEX-MEX BOWL

Steps:

• Fry the chicken in the oil and sprinkle with seasonings
• Fill the serving bowls with lettuce
• Add the vegetables and cooked chicken and stir
• Top with cheese and any other toppings such as a dollop of sour cream

TEX-MEX CHICKEN SALAD BOWL

Steps:

• Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
• Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
• Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

TEX-MEX CHICKEN SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

TEX MEX CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, cheese, avocado, corn, onion, lettuce and red pepper.
• In a smaller bowl, combine lime juice, cumin, salsa, and sour cream. Toss the dressing with the salad. Divide among 4 plates. Sprinkle each with crushed tortillas and serve.