Southwestern Chicken Tenderloin Salad Recipes

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SOUTHWESTERN CHICKEN TENDERLOIN SALAD



Southwestern Chicken Tenderloin Salad image

Make and share this Southwestern Chicken Tenderloin Salad recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 (1 1/4 ounce) package taco seasoning mix
1 lb chicken tenderloins
1 large head romaine lettuce, washed, drained and torn
12 grape tomatoes
1 cup monterey jack cheese, grated (optional)
1/4 cup plus 2 tablespoons salsa
2 tablespoons sour cream
1 tablespoon chopped fresh cilantro

Steps:

  • For the Salad Dressing: In a small bowl combine salsa, sour cream and cilantro; cover and refrigerate.
  • For the Tenderloins: Spray grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
  • Sprinkle seasoning mix evenly over each side of tenderloins. Place chicken on grill rack and grill over hot coals 5 minutes and turn.
  • Cook tenderloins 3 to 5 minutes or until the internal temperature reaches 165 degrees F.
  • To serve, divide lettuce between four plates and arrange grape tomatoes over each. Slice tenderloins into thin strips and place over lettuce. Sprinkle with cheese and drizzle with dressing.

Nutrition Facts : Calories 197.8, Fat 3.7, SaturatedFat 1.3, Cholesterol 69, Sodium 909, Carbohydrate 13.3, Fiber 5.8, Sugar 5.6, Protein 29.1

COPYCAT SOUTHWEST CHICKEN SALAD



Copycat Southwest Chicken Salad image

My husband and I ordered and devoured this salad from Applebee's three separate times before we finally asked the waitress for the dressing ingredients. She kindly shared the recipe with us, and now I whip up this hearty main-dish salad with its tangy sauce often. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1/3 cup chopped red onion
1/4 cup pickled jalapeno slices, chopped
1/4 cup coleslaw salad dressing
1 tablespoon juice from pickled jalapeno slices
1 tablespoon lime juice
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup frozen corn
3 cups chopped romaine
1/4 cup chopped sweet red pepper
1/4 cup chopped seeded tomatoes
1/4 cup canned black beans, rinsed and drained
1/2 cup shredded cheddar cheese
1/2 cup tri-color tortilla strips

Steps:

  • Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving., Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions., Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.

Nutrition Facts : Calories 557 calories, Fat 26g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 826mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein.

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

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

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