Chickentortillasalad Recipes

CHICKEN TORTILLA SALAD

Chicken Tortilla Salad image

An interesting variation on Caesar salad. A premade cilantro dressing can be substituted for the homemade dressing.

Provided by Tee Lee

Categories Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts
2 heads romaine lettuce, washed and cut into bite-size pieces
1 cup tortilla chips, crumbled
1/2-1 cup pumpkin seeds
1/2-1 cup queso fresco or 1/2-1 cup feta cheese, crumbled
1 -2 avocado, cubed
1 1/3 cups sour cream
3/4 cup mayonnaise
2/3 cup cilantro, diced
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies or 4 tablespoons salsa verde
2 garlic cloves

Steps:

Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
Place all dressing ingredients in blender, and process until smooth.
Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.

Nutrition Facts : Calories 1284, Fat 95.6, SaturatedFat 30.1, Cholesterol 158.8, Sodium 854.8, Carbohydrate 69.5, Fiber 22.3, Sugar 17.3, Protein 52.5

CHICKEN SALAD TORTILLAS

Chicken Salad Tortillas image

Make and share this Chicken Salad Tortillas recipe from Food.com.

Provided by Boomette

Categories Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 boneless skinless chicken breasts (1 lb) or 3 cups cooked chicken, finely chopped
1 cup celery, finely chopped
1/2 cup light mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons Dijon mustard
1 tablespoon lemon zest, finely grated
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups watercress
4 large spinach tortillas or 4 large plain tortillas, cut in half

Steps:

Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

Nutrition Facts : Calories 214.9, Fat 12.6, SaturatedFat 2, Cholesterol 67.1, Sodium 599.8, Carbohydrate 4.8, Fiber 1, Sugar 2.1, Protein 19.9

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