Salsa Chicken Potato Salad Recipes

EASY SLOW COOKER SALSA CHICKEN

Easy Slow Cooker Salsa Chicken image

This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.

Provided by EverFit Montana

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h5m

Yield 4

Number Of Ingredients 7

Ingredients

3 chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Steps:

Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g

SHEET PAN SALSA CHICKEN AND POTATOES

Sheet Pan Salsa Chicken and Potatoes image

An EASY dinner that's ready in 30 minutes and made on ONE pan with so much FLAVOR!! The salsa keeps the chicken so juicy for a winner-winner-chicken-dinner that's perfect for busy nights!!

Provided by Averie Sunshine

Categories Chicken

Time 35m

Number Of Ingredients 10

Ingredients

1 pound baby Yukon gold potatoes, halved or quartered into bite-sized pieces
4 tablespoons olive oil, divided
1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
1 red bell pepper, seeded and diced into bite-sized strips
1 teaspoon ground cumin
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
8 ounces salsa (I used Trader Joe's Organic Thick and Chunky Salsa and recommend something on the thicker and chunkier side)
2 tablespoons lime juice, optional and to taste
1 to 2 tablespoons cilantro, optional for garnishing

Steps:

Preheat oven to 400F (if you have convection, use it), line a baking sheet with foil for easier cleanup, add the potatoes, evenly drizzle with 2 tablespoons olive oil, arrange the potatoes so the cut side is face down, and bake for 15 minutes.
Remove the sheet pan from the oven, add the chicken, red peppers, evenly drizzle with the remaining 2 tablespoons olive oil, evenly sprinkle with the cumin, salt, pepper, and toss with a spatula to evenly coat all ingredients. Position potatoes so the cut side is now face up, which will make it easier for the salsa to adhere.
Evenly spoon the salsa over all ingredients, return sheet pan to the oven, and bake for about 15 minutes, or until potatoes are fork-tender and the chicken is done and cooked through.
Optionally, evenly drizzle with lime juice and optionally sprinkle with cilantro before serving.

Nutrition Facts : Calories 481 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 48 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1050 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

ROASTED POTATO CHICKEN SALAD WITH SALSA VERDE

Roasted Potato Chicken Salad with Salsa Verde image

Roasted potatoes combined with rotisserie chicken and greens make a main-dish salad the whole family will enjoy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded deli rotisserie chicken
1/3 cup salsa verde
1 tablespoon fresh lime juice
1 bag (5 oz) mixed baby salad greens (about 4 cups)
1/4 cup toasted pumpkin seeds (pepitos)

Steps:

Cook frozen potatoes as directed on bag. Pour into large bowl; stir in beans, chicken, salsa verde and lime juice.
Arrange salad greens on large platter.
Spoon potato mixture over greens; sprinkle with pumpkin seeds. Serve warm or at room temperature.

Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g

CHICKEN POTATO SALAD

Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

Ingredients

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

SOUTHWEST CHICKEN POTATO SALAD

Southwest Chicken Potato Salad image

Bring the fabulous flavors of Southwest to your dinner table with this delicious chicken and potato salad!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 12

Number Of Ingredients 10

Ingredients

3 pounds new potatoes (10 to 12 medium), cut into 3/4-inch cubes
1/2 cup water
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/2 cup salsa
3 cups, 3/4-inch pieces cooked chicken or turkey
1/4 cup canned chopped green chilies, drained
1/4 cup sliced ripe olives, drained
2 large tomatoes, seeded and chopped (2 cups)
1 can (11 ounces) whole kernel corn with red and green peppers, drained

Steps:

Place half of the potatoes and 1/4 cup of the water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain. Repeat with remaining potatoes and water.
Mix mayonnaise, sour cream and salsa in large bowl. Gently stir in potatoes and remaining ingredients.
Cover and refrigerate at least 2 hours until chilled.

Nutrition Facts : Calories 875, Carbohydrate 32 g, Cholesterol 40 mg, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg

SALSA CHICKEN SALAD

Salsa Chicken Salad image

Categories Salad Chicken turkey No-Cook Quick & Easy Wheat/Gluten-Free Mayonnaise Avocado Bell Pepper Cilantro Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/3 cup mayonnaise (regular or low-fat)
1/4 cup spicy purchased red salsa
4 tablespoons chopped fresh cilantro
8 ounces diced cooked chicken or turkey (about 2 cups)
1 red or yellow bell pepper, thinly sliced
1 ripe avocado, peeled, thinly sliced

Steps:

Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to blend. Add chicken and toss to coat. Season salad to taste with salt and pepper. Let stand 10 minutes to blend flavors.
Arrange bell pepper and avocado slices decoratively on plates. Mound salad atop vegetables, dividing equally. Sprinkle salads with remaining 1 tablespoon cilantro and serve.

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