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 CHICKEN SALAD BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 519 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 35 grams, Sugar 6 grams
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
GRILLED TEX-MEX CHICKEN SANDWICH
Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
- Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
- Heat broiler.
- Mix avocado, tomato, chile, and onion in second small bowl.
- Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
- Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
- Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.
TEX - MEX CHICKEN SANDWICHES
I make these often in the Summer months for a light meal as an alternative to Hamburgers. Serve with grilled corn on the cob. They are fantastic!
Provided by Little Bee
Categories Lunch/Snacks
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
- Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.
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