Tex Mex Chicken Salad Bowl Recipes
TEX-MEX CHICKEN SALAD
Nancy tops packaged greens with the warm chicken and onion combo, then tosses in tomato, red pepper and shredded cheese to create this colorful salad. An easy dressing of zippy salsa and bottled vinaigrette adds the final flavorful touch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. , In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.
Nutrition Facts :
TEX-MEX CHOPPED CHICKEN SALAD RECIPE
Our Tex-Mex chopped chicken salad recipe is easy to make and high in protein! Thought salads were boring? Think again.
Provided by Cheryl Najafi
Categories salads
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 404 kcal, Carbohydrate 23 g, Protein 28 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 936 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
TEX-MEX CHOPPED CHICKEN SALAD RECIPE - (3.9/5)
Provided by gpawilson
Number Of Ingredients 19
Steps:
- In a small bowl, mix the dressing ingredients together and then refrigerate until ready for use. In a large bowl, toss the salad ingredients together. Add a little dressing at a time and then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
TEX-MEX CHICKEN SALAD
Rotisserie chicken makes it easy to toss together a festive dinner salad in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 0 g
TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
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