Southwest Grilled Chicken Salad Recipes

SOUTHWEST GRILLED CHICKEN SALAD

Southwest Grilled Chicken Salad image

Provided by Great Grub, Delicious Treats

Number Of Ingredients 11

Ingredients

romaine, iceberg, and leafy greens, (desired amount, chopped)
2 chicken breasts, (sliced in thin strips)
2 tsp Slap Ya Mama®
2 tsp garlic salt
1 tsp pepper
1 tbsp olive oil
2 avocados, (diced)
11 oz can southwest corn, (drained, roasted)
15 oz black beans (drained, rinsed)
1 cup grape tomatoes, (halved)
1 cup tortilla strips

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 CHICKEN SALAD

Southwest Chicken Salad image

My husband loves salads, and this flavorful chicken recipe is easy, nutritious and very tasty. Serve it over greens, tucked in a pita or rolled up in a tortilla. -Sara Hobbs, West Tawakoni, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 cups.

Number Of Ingredients 19

Ingredients

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita pocket halves and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 316mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWEST GRILLED CHICKEN SALAD RECIPE

Southwest Grilled Chicken Salad Recipe image

A fresh, healthy flavorful salad. Chicken marinated in a smoky adobo flavored marinade gives it more than just a "taco" flavor. Grilling the corn and jalapenos adds extra smoky flavor to this dish.

Provided by DSTR

Categories Chicken Main Dish Salad

Time 35m

Number Of Ingredients 18

Ingredients

2 large chicken breasts
1/2 medium onion, diced
2 cloves garlic, cracked
1/3 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 juice of 1 lime (about 2 Tablespoons)
1 Chipotle pepper in Adobo, diced
1/2 teaspoon Adobo sauce (or more to taste)
1/2 cup fresh cilantro, loosely packed
2 heads romaine lettuce, chopped
1 cup black beans, rinsed and drained
3 ears fresh corn on the cob, grilled and kernels removed
2 fresh jalapenos, grilled ((seeded, deveined and sliced))
1 large tomato, diced
1 avocado, sliced
1/2 cup fresh cilantro for topping

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.

Nutrition Facts : Carbohydrate 44 g, Protein 36 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 72 mg, Sodium 331 mg, Fiber 17 g, Sugar 11 g, Calories 567 kcal, ServingSize 1 serving

SOUTHWESTERN GRILLED CHICKEN SALAD

Southwestern Grilled Chicken Salad image

This is a recipe I invented to satisfy our craving for a similar salad in a local restaurant. My family loves it.

Provided by BogeysMom

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts
1 bottle ranch dressing
1 bottle mild salsa or 1 bottle hot salsa
Emeril's Original Essence (make your own or buy Emeril's)
olive oil
shredded lettuce
8 corn tortillas
sliced black olives
sliced red onion
shredded carrot (other salad fixin's to your taste)
shredded cheese

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.

Nutrition Facts : Calories 354, Fat 14.8, SaturatedFat 4.1, Cholesterol 92.8, Sodium 113, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 33

SOUTHWEST CHICKEN SALAD

Southwest Chicken Salad image

Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.

Provided by Rena

Categories Main Course Salad

Time 25m

Number Of Ingredients 20

Ingredients

4 boneless skinless chicken breasts
2 tbsp olive oil (divided)
1 lime (juiced, and zested)
1/4 cup cilantro leaves (chopped)
3-4 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 cups packed romaine lettuce or 1 large head (chopped)
2 cups cherry tomatoes (halved)
8 oz black beans (one can, rinsed and drained)
8 oz corn (one can, rinsed and drained)
1 red onion (thinly sliced)
1 large avocado (chopped)
1/4 cup cilantro (chopped)
1/4 cup olive oil
1 lime (juiced and zest)
2 cloves garlic (minced)
kosher salt and ground black pepper (to taste)

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!

Nutrition Facts : Calories 571 kcal, Carbohydrate 42 g, Protein 34 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1028 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving

GRILLED SOUTHWEST CHICKEN

Grilled Southwest Chicken image

This Grilled Southwest Chicken marinates in a delicious blend of spices and flavors and is grilled to perfection. It is the perfect addition to a variety of recipes or delicious if eaten solo. This recipe is so easy and will not disappoint.

Provided by Nikki

Categories Chicken

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breasts
¼ cup lime juice
2 teaspoon chili powder
½ teaspoons paprika
1 Tablespoon minced garlic
1 teaspoon cumin
¼ cup chopped cilantro
1½ teaspoons salt
½ teaspoon pepper
Lime wedges to squeeze over the top when cooked

Steps:

Combine lime juice, chili powder, paprika, minced garlic, cumin, salt, and pepper into a large container or Zip-lock bag. Mix all ingredients together and add chicken. Marinate for at least 4 hours, can be refrigerated over night.
Grill chicken 5 to 6 minutes per side. Chicken is done when it reaches an internal temperature of 165 degrees F and chicken is cooked through.
Squeeze fresh lime juice over the top and serve.

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