Chicken Taco Slaw Salad Recipes

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW

Steps:

• Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
• Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
• Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
• Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
• Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
• Cook in the preheated oven until warm, 3 to 5 minutes.
• Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

TACO SLAW

Steps:

• In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.

CHICKEN SLAW

Steps:

• In a small salad bowl, combine the chicken, coleslaw mix, celery and egg. In another bowl, combine the Miracle Whip, milk, lemon juice, brown sugar and celery salt. Pour over chicken mixture and toss to coat. Sprinkle with paprika if desired. Refrigerate until serving.

CHICKEN TACO SLAW SALAD

Steps:

• For dressing, combine the first 8 ingredients, making sure to mix very well.
• Add the salsa and combine well.
• Cover and keep refrigerated until ready to use (make sure you stir or shake the dressing before serving).
• In a large nonstick skillet, heat 1 T-2 T olive oil over medium-high heat.
• In a medium-sized bowl or plastic ziploc bag, add chicken, cumin, barbecue seasoning, cayenne pepper, if using, sea salt and black pepper; shake to coat chicken.
• Toss the chicken mixture in the skillet and cook until nicely browned and it is no longer pink in the middle, about 10-15 minutes.
• In large salad bowl, add broccoli slaw and then layer the beans, chickpeas, corn, cilantro, onions, tomatoes, cumcumber and chicken.
• Squeeze the juice of the lime over the entire salad.
• Top with the amount of dressing you prefer (you may not want all of the dressing on the salad, depending on your taste).
• Serve with tortilla chips, sour cream and cheese, if desired.

CHICKEN TACOS WITH SLAW AND SPICY MAYO

Steps:

• Add the chicken breasts, salsa, salt, and pepper into a slow cooker. Cook on high for 4-5 hours.
• Preheat oven to 400.
• Transfer the meat out of the slow cooker, and place on a sheet pan lined with aluminum foil.
• Spread around the foil, top with chili powder, garlic powder, cumin, and salt.
• Bake for 25-30 minutes.
• While the chicken is crisping up, mix together the coleslaw, and spicy mayo sauce. For the spicy mayo, simply add as much as you would like. If you like spicier foods, add more hot sauce!
• Make the homemade tortillas, or prep the store bought ones.
• Arrange your tacos: tortilla, chicken, coleslaw, and spicy mayo!

BEST CHICKEN TACO SALAD RECIPE

Steps:

• Heat 2 tablespoons oil in a grill pan (or skilleset over medium heat. While the oil heats, dry the chicken breasts and brush them with the remaining 1-tablespoon oil. Liberally season the breasts with chili seasoning, taco seasoning, salt & black pepper. Place the breasts in the hot skillet and cook until the underside is golden brown and beginning to crisp (5-7 minutes). Flip the breasts over and cook until the internal temperature reaches 162°F on a meat thermometer. Transfer the breast to plate; set aside.
• The salad can be plated as individual servings or as one large serving to be shared.
• Place the chopped lettuce in a bowl (or serving platteand arrange the corn, beans, black olives, onion, avocado and tomatoes on top. Drizzle the avocado with juice from ½ lime. Thinly slice the chicken breasts and carefully place the chicken breasts on top of the salad. Drizzle the entire salad with the remaining ½ lime. Sprinkle with the shredded cheese and cilantro. Add the crumbled Cotija cheese and drizzle with Taco Salad Dressing.
• Stir together the salsa and sour cream. Add a bit of canola oil if you'd like to thin a bit.
• Serve with tortilla chips and...
• Enjoy!

CHICKEN TACO SALAD

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.

CHIPOTLE CHICKEN TACOS WITH RADISH SALAD

Steps:

• Stir together chipotles with cumin and salt. Add chicken and toss to coat. In another bowl, toss together sliced radishes and scallion greens. Dress with olive oil and lime juice; season. Grill chicken, then slice and serve on tortillas, topped with avocado and radish salad. Garnish with radish greens.