Layered And Tossed Spicy Chicken Taco Salad Recipes
LAYERED AND TOSSED SPICY CHICKEN TACO SALAD
If you like tacos, you'll love this taco salad. It's made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It's based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese.
Provided by Parizienne
Categories Salad Taco Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk tomato sauce, sour cream, mayonnaise, green salsa, and lime juice together in a bowl until combined. Refrigerate the dressing while making salad.
- Heat olive oil in a skillet over medium heat and cook onion in hot oil until translucent, about 5 minutes; stir often. Mix garlic into onion and remove from heat; stir cooked chicken in skillet and allow chicken to warm.
- Transfer chicken mixture to a large salad bowl and sprinkle with Monterey jack cheese; cheese will warm and soften. Top chicken and cheese with cold lettuce and pour dressing over salad. Sprinkle in black olives. Toss salad thoroughly with dressing and sprinkle with crushed tortilla chips to serve.
Nutrition Facts : Calories 270.2 calories, Carbohydrate 7.7 g, Cholesterol 37.2 mg, Fat 23 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 7 g, Sodium 468.7 mg, Sugar 2.3 g
SPICY TACO SALAD
Toss everything you love about tacos--from the shells to the cheese--into a hearty salad.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
- Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
- Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
LAYERED CHICKEN SALAD
This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.
Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
LAYERED CHICKEN TACO SALAD
Quick to do Taco Salad with homemade Guacamole. This one is really really good and another great way to use up leftover chicken. Times do not include chilling.
Provided by LAURIE
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, taco seasoning mix and water.
- Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
- Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
- In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
- Cover and refrigerate 1 hour.
- Top with corn chips before serving.
Nutrition Facts : Calories 253.4, Fat 18.6, SaturatedFat 6.8, Cholesterol 48.3, Sodium 276.9, Carbohydrate 7.6, Fiber 4.4, Sugar 1.6, Protein 15.9
More about "layered and tossed spicy chicken taco salad recipes"
LAYERED CHICKEN TACO SALAD - SHUGARY SWEETS
From shugarysweets.com
5/5 (2)Total Time 15 minsCategory Salad And SidesCalories 434 per serving
- In a large glass bowl, layer half of the lettuce and spinach. Top with tomatoes, corn, chicken and remaining lettuce and spinach. Top with cheese.
- In a small bowl, mix together with salsa with French dressing. Pour over top of cheese. Garnish with cilantro, green onions and tortilla strips.
LAYERED CHICKEN TACO SALAD RECIPE - AVERIE COOKS
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5/5 (1)Total Time 15 minsCategory Sides, Salads & VegetablesCalories 1004 per serving
- Chicken and Salad – To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Tip – If you prefer your chicken more saucy, add about 1/2 cup water about 2 minutes into the cooking process. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
- To a large trifle bowl (substitute with your favorite large bowl and/or simply place ingredients on a large platter like this salad), add about 4 cups lettuce, half the chips, black beans, corn, tomatoes, remaining lettuce, chicken plus cooking juices from the pan if desired, cheese, avocado, green onions, and remaining tortilla chips; set aside.
- Creamy Lime-Cilantro Dressing – To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.
LAYERED CHICKEN TACO SALAD - THE BAKERMAMA
From thebakermama.com
Reviews 1Estimated Reading Time 2 minsCategory MealsTotal Time 20 mins
- Layer half of each ingredient into a large salad bowl in the order listed under the ingredients. Repeat layers with remaining half of the ingredients.
- Serve immediately or cover with plastic wrap and store in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator for 2-3 days.
LAYERED TACO SALAD - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (1)Total Time 25 minsCategory SaladCalories 242 per serving
- Brown ground beef in a large nonstick pan, breaking it apart as it cooks. When there is no more pink left, add the water and taco seasoning. Cook and stir for 1 to 2 minutes. Let cool.Note: If there is a lot of grease, drain some off before adding the water and taco seasoning.
- In a medium bowl, mix together the sour cream, salsa, and lime juice.Spread on top of the ground beef.
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