Tex Mex Chopped Salad Recipes

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TEX-MEX CHOPPED SALAD



Tex-Mex Chopped Salad image

Add our Tex-Mex Chopped Salad to your salad repertoire. With avocado, salsa and tortilla chips, our Tex-Mex Chopped Salad is also a HEALTHY LIVING recipe.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 7

1 pkg. (10 oz.) torn salad greens
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 avocado, chopped
1/4 cup finely chopped red onions
1/4 cup KRAFT Lite Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup baked tortilla chips, coarsely broken

Steps:

  • Combine first 4 ingredients in large bowl.
  • Mix dressing and salsa. Add to salad; toss to coat.
  • Add chips; mix lightly. Serve immediately.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

TEX-MEX CHOPPED CHICKEN SALAD RECIPE



Tex-Mex Chopped Chicken Salad Recipe image

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

1 cup ranch dressing
2 Tbsp taco seasoning (hot or mild)
3 cups chicken (cooked, cooled and diced)
4 cups Romaine lettuce (chopped, about 1 head)
2 Roma tomatoes (diced)
1 cucumber (seeded and diced)
1 cup corn kernels (fresh or frozen)
4-5 green onions (sliced)
1 15 oz can black beans (drained and rinsed)
4 oz sharp cheddar cheese (or pepper jack, cut into ¼" cubes)
1/4 cup cilantro (chopped )
juice of 1/2 of a lime
1 cup tortilla chips (crushed )
jalapeño (diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional))

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 SALAD



Tex-Mex Chopped Salad image

This quick and easy salad is perfect for outdoor parties.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 15-ounce can black beans or pinto beans, drained and rinsed
2 cups cooked corn kernels (about 4 ears or 1 ten-ounce package frozen)
2 cups coarsely chopped iceberg lettuce (about 1/4 head)
1 cup coarsely chopped plum tomato (about 2 tomatoes)
1 cup finely chopped Monterey Jack cheese
2 tablespoons freshly squeezed lime juice
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper

Steps:

  • In a large bowl, combine beans, corn, lettuce, tomato, and cheese; toss well to combine. Add lime juice and oil, and season with salt and pepper. Toss again to combine. Serve, or cover and refrigerate.

TEX-MEX SALAD



Tex-Mex Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

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.

TEX-MEX SALAD



Tex-Mex Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
  • SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

TEX-MEX CHICKEN SALAD



Tex-Mex Chicken Salad image

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

1 medium sweet red pepper, julienned
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
1 package (10 ounces) ready-to-serve salad greens
1 medium tomato, chopped
1 medium onion, chopped
1 cup shredded Monterey Jack cheese
1-1/2 cups salsa
1/3 cup prepared vinaigrette salad dressing

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 - (3.9/5)



Tex-Mex Chopped Chicken Salad Recipe - (3.9/5) image

Provided by gpawilson

Number Of Ingredients 19

DRESSING:
1 cup ranch dressing
2 tablespoons taco seasoning (hot or mild)
SALAD:
3 cups cooked chicken, cooled and diced
4 cups romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn kernels (fresh or frozen)
4 to 5 green onions, sliced
1 (15-ounce) can black beans, drained and rinsed
4 ounces sharp cheddar or pepper jack cheese, cut into 1/4-inch cubes
1/4 cup cilantro, chopped
Juice of 1/2 lime
1 cup tortilla chips, crushed
OPTIONAL GARNISHES:
Diced jalapeño
Toasted pumpkin seeds
Diced avocado or jicama

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 CHOPPED CHICKEN SALAD RECIPE



Tex-Mex Chopped Chicken Salad Recipe image

Provided by Camille

Number Of Ingredients 15

3 cups cooked chicken, shredded (rotisserie chicken works great)
1 head romaine lettuce, washed and cut into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
2 tomatoes, diced
2 tablespoons onion, diced
2 avocados, diced
1/4 cup fresh cilantro, chopped (or 1 teaspoon dried cilantro)
1 cup crushed tortilla chips
1/2 cup light mayo
1 (6 oz) container plain Greek yogurt (I used Chobani)
1 tablespoon ranch seasoning mix
1 tablespoon taco seasoning

Steps:

  • In a large bowl, mix together all the salad ingredients, minus the tortilla chips.
  • In a small bowl, mix together salad dressing ingredients. Pour salad dressing over the salad, as much or as little as you like (depending on what you prefer). Top with chips and serve.

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