Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat. , Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink., On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.
Time 1h Yield 4 Number Of Ingredients 19 Steps:
In 8-inch skillet, heat 1/2 inch oil for frying over medium heat. With pizza cutter, cut corn tortillas into 1/4-inch-wide strips. Fry strips in batches in hot oil 1 to 2 minutes or until golden and crisp. With tongs, place fried tortilla strips on paper towels to drain. On individual plates, evenly layer lettuce, bell pepper, mango, avocado, tomatoes, beans and cheese. Lightly spray 10-inch skillet with cooking spray. Add chicken strips; sprinkle with taco seasoning mix, chipotle chili powder and water. Cook uncovered over medium heat 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Set aside. In food processor or blender, process all dressing ingredients until well blended and cilantro is finely chopped. Arrange chicken evenly over salads. Drizzle about 3 tablespoons dressing over each salad. Top each evenly with tortilla strips.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
Time 1h25m Yield 4 Number Of Ingredients 16 Steps:
Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate. Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside. Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.
Time 10m Yield 4 servings, 2-1/4 cups each Number Of Ingredients 8 Steps:
Combine first 5 ingredients in large bowl. Mix dressing and salsa. Add to salad; toss to coat. Add chips just before serving; mix lightly.
Time 15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In small bowl, combine dressing ingredients, blend well. In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives. Pour dressing over salad; toss gently to coat. Divide salad evenly onto individual serving plates; top each with a dollop of sour cream. Arrange tortilla chips around edge of each plate if desired.
More about “chicken fiesta salad recipes”
Time 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Rub chicken strips evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear. Mix the beans, corn, salsa and other 1/2 of fajita seasoning. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.
