Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Rub chicken with olive oil and fajita seasoning. Grill over lot heat until done. Set aside and keep warm. While the chicken is grilling, prepare and combine the remaining salad ingredients, except the dressing. Slice chicken 1/4" thick, against the grain, and add to salad. Toss with dressing to taste. Serve immediately.
Time 45m Yield 4 Number Of Ingredients 15 Steps:
Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool. In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended. Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.
Time 30m Yield 6 servings. Number Of Ingredients 14 Steps:
Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.
Time 25m Number Of Ingredients 20 Steps:
Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight. Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth. Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it. While the chicken cools, add all the salad ingredients to a bowl. Top with juicy chicken and drizzle the dressing over. Toss to combine then serve. Enjoy!
Time 30m Yield 6 cups. Number Of Ingredients 19 Steps:
In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.
Time 20m Yield 4 Number Of Ingredients 14 Steps:
Combine lettuce, chicken, corn, beans, bell pepper, avocados, tomatoes, green onions, and cilantro for salad in a large bowl. Stir yogurt, mayonnaise, taco seasoning, and ranch dressing mix for dressing together in a small bowl. Pour 1/2 of the dressing over the salad and toss to combine. Gradually add more dressing until it is dressed to your liking. Top with tortilla chips before serving.
Yield 6 Number Of Ingredients 13 Steps:
In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together. In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans. Add salt and pepper, to taste. Add wet mixture and mix until well combined. Refrigerate for at least an hour and serve cold. Serve with tortilla chips.
Time 28m Number Of Ingredients 17 Steps:
Cook pasta according to directions on package. While pasta is cooking, mix together (in a VERY large bowl) the cooked chicken, bell peppers, tomatoes, olives, corn, onion, black beans, pinto beans, and taco seasoning. After pasta is finished cooking, mix it into the bowl with other ingredients (do not add cheese at this point because the hot pasta has a tendency to melt it, so wait to add the cheese until the pasta has completely cooled down). In a separate bowl, mix together dressing ingredients and fold into pasta/vegetable mixture. Stir until all ingredients are coated with dressing. Fold in cheese at this time and place in the fridge. I prefer to eat this after it has been in the fridge for at least 2-4 hours, but it tastes even better after staying in the fridge overnight.
