Time 16m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes. For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine. For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes. On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you’d like. Serve the salad in individual bowls.
Time 50m Yield 4 Number Of Ingredients 17 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside. Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes. Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Prepare a grill for medium heat. Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste. Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm. Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
Time 55m Yield 4 servings Number Of Ingredients 7 Steps:
Mix oil and taco seasoning mix. Pour 1/4 cup of the seasoned oil over chicken in shallow dish; turn chicken over to evenly coat. Refrigerate 30 min. to marinate. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cool slightly; cut into slices. Arrange salad greens, avocados and tomatoes on 4 individual plates; top with chicken. Drizzle with remaining seasoned oil; sprinkle with cheese.
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.
More about “grilled chicken taco salad recipes”
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Place lettuce on 4 plates; top with next 4 ingredients. Mix dressing and barbecue sauce; drizzle over salads. Top with cheese.
