Tex Mex Chicken Salad Bowl Recipes

TEX-MEX CHOPPED CHICKEN SALAD RECIPE

Tex-Mex Chopped Chicken Salad Recipe image

Our Tex-Mex chopped chicken salad recipe is easy to make and high in protein! Thought salads were boring? Think again.

Provided by Cheryl Najafi

Categories salads

Time 20m

Number Of Ingredients 14

Ingredients

1 cup ranch dressing
2 Tbsp taco seasoning (hot or mild)
3 cups chicken (cooked, cooled and diced)
4 cups Romaine lettuce (chopped, about 1 head)
2 Roma tomatoes (diced)
1 cucumber (seeded and diced)
1 cup corn kernels (fresh or frozen)
4-5 green onions (sliced)
1 15 oz can black beans (drained and rinsed)
4 oz sharp cheddar cheese (or pepper jack, cut into ¼" cubes)
1/4 cup cilantro (chopped )
juice of 1/2 of a lime
1 cup tortilla chips (crushed )
jalapeño (diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional))

Steps:

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
Season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 404 kcal, Carbohydrate 23 g, Protein 28 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 936 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

TEX-MEX BOWL

Tex-Mex Bowl image

Make something different for Taco Tuesday with this easy, delicious Tex-Mex Bowl. Great for a weeknight dinner or to bring for lunch.

Provided by Stephanie Lynch

Categories Main Dish

Time 30m

Number Of Ingredients 12

Ingredients

1 lb chicken breast (boneless, skinless, cut into strips)
2 tbsp olive oil
1 tbsp cilantro
1 tbsp onion powder
1 tsp cumin
1 tsp garlic powder
2 cups lettuce (chopped)
1 tomato (chopped)
1/2 onion (chopped)
1 avocado (sliced)
1/4 cup corn (cooked)
1/2 cup mexican cheese (shredded)

Steps:

Fry the chicken in the oil and sprinkle with seasonings
Fill the serving bowls with lettuce
Add the vegetables and cooked chicken and stir
Top with cheese and any other toppings such as a dollop of sour cream

Nutrition Facts : ServingSize 1 each, Calories 603 kcal, Carbohydrate 25 g, Protein 60 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 172 mg, Sodium 457 mg, Fiber 10 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 18 g

TEX-MEX CHOPPED CHICKEN SALAD RECIPE - (3.9/5)

Tex-Mex Chopped Chicken Salad Recipe - (3.9/5) image

Provided by gpawilson

Number Of Ingredients 19

Ingredients

DRESSING:
1 cup ranch dressing
2 tablespoons taco seasoning (hot or mild)
SALAD:
3 cups cooked chicken, cooled and diced
4 cups romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn kernels (fresh or frozen)
4 to 5 green onions, sliced
1 (15-ounce) can black beans, drained and rinsed
4 ounces sharp cheddar or pepper jack cheese, cut into 1/4-inch cubes
1/4 cup cilantro, chopped
Juice of 1/2 lime
1 cup tortilla chips, crushed
OPTIONAL GARNISHES:
Diced jalapeño
Toasted pumpkin seeds
Diced avocado or jicama

Steps:

In a small bowl, mix the dressing ingredients together and then refrigerate until ready for use. In a large bowl, toss the salad ingredients together. Add a little dressing at a time and then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.

TEX MEX CHICKEN SALAD

Tex Mex Chicken Salad image

Make and share this Tex Mex Chicken Salad recipe from Food.com.

Provided by threeovens

Categories Lunch/Snacks

Time 10m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chicken breasts, cooked and diced
1/2 cup cheddar cheese, shredded
1 small avocado, diced
2/3 cup corn, about 1 ear
1/2 cup red onion, chopped
6 romaine lettuce leaves, torn
1 red bell pepper, diced
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/2 cup salsa
1/2 cup light sour cream
1/2 cup baked corn tortilla chips, crushed

Steps:

In a large bowl, combine chicken, cheese, avocado, corn, onion, lettuce and red pepper.
In a smaller bowl, combine lime juice, cumin, salsa, and sour cream. Toss the dressing with the salad. Divide among 4 plates. Sprinkle each with crushed tortillas and serve.

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