Chickenblttacosalad Recipes

CHICKEN BLT TACO SALAD

Steps:

• Mix salsa and French dressing in a bowl until well blended and set in refrigerator.
• In a 12 inch non-stick skillet, cook bacon until crisp and drain on paper towel.
• Reserve 1 tbsp of bacon grease in pan and add chicken and cook 4-6 minutes over medium heat, or until no longer pink, remove from heat and cool slightly in refrigerator for 30 minutes.
• In a 3 quart salad bowl, layer lettuce, chicken, bacon, bell pepper, and tomatoes and top with dressing.
• Can be served immediately or refrigerated up to 24 hours.
• Just before serving, top with cheese, avocado, sour cream and tortilla chips.
• Tip: To save time, you can use pre-cooked chicken strips and brush avocado with lemon juice if not going to use right away to keep them from browning.

CHICKEN BLT TACO SALAD

Steps:

• In medium bowl, mix dressing ingredients until well blended.
• In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
• In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
• Just before serving, top with cheese, avocado, sour cream and tortilla chips.

CHICKEN BLT TACO SALAD

Steps:

• In medium bowl, mix dressing ingredients until well blended.
• In large nonstick skillet, cook bacon over medium heat until crisp. Drain well on paper towl. Wipe out skillet. Heat oil in skillet over medium high heat. Add chicken, cook until no longer pink. Stir in taco seasoning mix and 1/3 cup water. Reduce heat and cook 5 minutes. Cool slightly. Refrigerate 30 minutes or until chilled.
• In deep 3-quart salad bowl, layer lettuce, chicken, bacon, pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
• Just before serving, top with cheese and avocado. Top with sour cream and tortilla chips if desired.

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.

CHICKEN TACO SALAD

Steps:

• Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
• Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.

GRILLED CHICKEN TACO SALAD

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.