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 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 10m Yield 4 servings. Number Of Ingredients 10 Steps:
In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
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 45m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes. Remove chicken and set aside to cool, reserving broth in pan. Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly. Cut chicken into small chunks and mix with pasta and vegetables in large bowl. Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well. Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.
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.
More about “fiesta chicken salad recipes”
Time 20m Yield 1 serving(s) Number Of Ingredients 16 Steps:
In a small bowl, combine dressing ingredients. Add 1 1/2 teaspoons water, and mix well. To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips. Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing!
