Southwest Bbq Chicken Salad Recipes

SOUTHWEST GRILLED CHICKEN SALAD RECIPE

Steps:

• In a food processor or blender add the onion, garlic, oregano, cumin, chipotle pepper, adobo sauce, smoked paprika, lime juice, fresh cilantro, salt, and pepper. Pulse a few times to liquefy. Pound chicken breasts to an even thickness. Place the chicken in a large zip-top plastic bag, pour the marinade over the chicken and massage a few times to distribute the marinade evenly over the chicken. Refrigerate for at least 8 hours to overnight.
• Remove the chicken from the refrigerator and allow to sit at room temperature for 15-30 minutes before grilling. Preheat the grill to 400ºF.Grill the chicken without turning for 5-7 minutes per side (this will depend on the thickness of your chicken breasts), or until a thermometer reads 165ºF degrees in the thickest part. Remove from the grill and let rest for at least 10 minutes before slicing.Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
• Place the chopped lettuce on the bottom of a large platter or salad bowl. Top with the black beans, grilled corn, grilled jalapenos, tomatoes, avocado, cilantro, and sliced grilled chicken.
• Serve with our Fire Roasted Salsa or our Creamy Jalapeno Cilantro Dip.

SOUTHWEST GRILLED CHICKEN SALAD

Steps:

• In a large bowl, add chicken, seasonings, and olive oil. Stir to combine.
• Add seasoned chicken to a large frying pan and cook thoroughly. Set aside.
• Wash and cut lettuce to desired size, set aside.
• Rinse canned corn and add to a small frying pan. Roast corn over medium heat.
• Drain and rinse black beans.
• Dice avocado into bite size pieces and tomatoes in half.
• Add lettuce, seasoned chicken, roasted corn, black beans, avocado, tomatoes and tortilla strips to a bowl. Top with desired dressing.

SOUTHWEST BBQ CHICKEN SALAD

Steps:

• For the BBQ Sauce
• Combine all of the ingredients in a small pan over medium heat. Cook for 5-10 minutes, stirring occasionally until flavors combine, then remove from heat.
• For the Southwest Chicken Salad
• Prepare a grill or stovetop grill pan over medium-high heat.
• To prepare the chicken, start at the thicker end of the chicken breast and use a sharp knife to cut the chicken breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper. Spray the grill pan with cooking spray (or oil the grill grates) and cook the chicken breasts for 3-4 minutes on each side, or until golden brown. Lower the heat to medium and brush both sides of the chicken breasts with the BBQ sauce and cook for an additional 3-4 minutes on each side until the thickest part of the chicken reaches 160 degrees F. Transfer to a platter and tent with aluminum foil.
• While the chicken is cooking, cut the tortillas into thin strips. Heat the canola oil in a small pan over medium-high heat and fry the tortilla strips, stirring often, until golden and crisp. You may have to do this in batches. Drain on paper towels and sprinkle with kosher salt while still hot.
• Arrange the cut romaine lettuce in a large bowl with the black beans and corn. Slice the chicken into strips and place on top of the lettuce with the tomatoes, avocado, and red onion slices. Squeeze the juice of 1 lime over the salad, then in a small bowl, mix the ranch dressing with the juice from the remaining lime. Drizzle the lime ranch dressing over the salad with the reserved BBQ sauce. Garnish with the chopped cilantro and the tortilla strips and serve.

SOUTHWEST BBQ CHICKEN SALAD

Steps:

• Blend together sloppy joe seasoning mix, 1 Tbsp barbecue sauce and melted butter; brush over chicken breasts.
• Grill chicken over medium heat about 5-7 minutes per side or until fully cooked.
• Meanwhile, blend together ranch dressing, remaining 1/4 cup barbecue sauce, taco seasoning; set aside.
• Toss together salad, black beans, green onions and tomatoes in a large salad bowl.
• Cut grilled chicken into thin slices and arrange over salad.
• Top with cheese and chips.
• Serve with dressing.
• Any left over dressing may be refrigerated and served on favorite salads, tossed with pasta or used as a sandwich spread.

SOUTHWEST CHICKEN SALAD

Steps:

• Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
• Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
• Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
• While the chicken cools, add all the salad ingredients to a bowl.
• Top with juicy chicken and drizzle the dressing over.
• Toss to combine then serve. Enjoy!

SOUTHWESTERN GRILLED CHICKEN SALAD

Steps:

• Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
• You can also substitute fajita seasoned sliced chicken breasts strips here.
• Slice the chicken breasts into thin strips.
• Toss the lettuce with your other salad"stuff".
• Slice the corn tortillas into thin strips and deep fry until crisp.
• If you stop short of crisp, the tortillas will be tough.
• Test one and if this is the case, just refry til crisp.
• Drain on paper towels.
• Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
• Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
• Mix together the Ranch Dressing and salsa 1:1.
• Pour this over each salad and sprinkle cheese on top.

SOUTHWEST CHICKEN SALAD II

Steps:

• In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
• In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
• Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.

SOUTHWEST GRILLED CHICKEN SALAD

Steps:

• In mixing bowl, combine greens, corn, beans, tomatoes, and dressing. Gently toss., Divide salad among 4 plates. Top with chicken and tortilla strips. Garnish with avocado and cilantro, if desired.