Tex Mex Chopped Salad Recipes
TEX-MEX CHOPPED CHICKEN SALAD RECIPE
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
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 TUNA SALAD
This is a great recipe for tuna fish tacos.
Provided by John
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tuna, olives, green onions and celery; toss together.
- In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
- Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 24.6 g, Cholesterol 21 mg, Fat 12.1 g, Fiber 3.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 438.3 mg, Sugar 2.5 g
TEX-MEX CHOPPED CHICKEN SALAD RECIPE
Provided by Camille
Number Of Ingredients 15
Steps:
- In a large bowl, mix together all the salad ingredients, minus the tortilla chips.
- In a small bowl, mix together salad dressing ingredients. Pour salad dressing over the salad, as much or as little as you like (depending on what you prefer). Top with chips and serve.
TEX-MEX CHOPPED SALAD
Add our Tex-Mex Chopped Salad to your salad repertoire. With avocado, salsa and tortilla chips, our Tex-Mex Chopped Salad is also a HEALTHY LIVING recipe.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in large bowl.
- Mix dressing and salsa. Add to salad; toss to coat.
- Add chips; mix lightly. Serve immediately.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
TEX-MEX CHICKEN SALAD
Nancy tops packaged greens with the warm chicken and onion combo, then tosses in tomato, red pepper and shredded cheese to create this colorful salad. An easy dressing of zippy salsa and bottled vinaigrette adds the final flavorful touch.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. , In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.
Nutrition Facts :
TEX-MEX SALAD
Get all the protein -- 17 grams -- you need without the fat and cholesterol. Loaded with fiber-filled beans, sweet corn, crunchy sweet pepper, smooth avocado, and spicy pico de gallo, this bold salad will satisfy your taste buds and appetite.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 10m
Number Of Ingredients 10
Steps:
- Mix lettuce, black beans, tomatoes, corn, onion, avocado, green peppers, red peppers, and cheese in a medium bowl. Sprinkle pico de gallo on top.
Nutrition Facts : Calories 346 calories, Carbohydrate 42.5 g, Cholesterol 18 mg, Fat 11.5 g, Fiber 15 g, Protein 17 g, SaturatedFat 4 g, Sodium 603 mg, Sugar 10 g
TEX-MEX CHOPPED CHICKEN SALAD RECIPE - (3.9/5)
Provided by gpawilson
Number Of Ingredients 19
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.
SUPER TEX-MEX CHICKEN CHOP SALAD
This festive dish will have you craving it every night of the week. It's colorful and delicious. It's perfect for those hot summer evenings when you don't really want to cook. This recipe is meant to be chopped into small pieces.
Provided by Cassie
Categories Salad
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Sprinkle chicken breast evenly with Montreal steak seasoning.
- Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
- Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
- Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.
Nutrition Facts : Calories 969.8 calories, Carbohydrate 26.4 g, Cholesterol 121.6 mg, Fat 86 g, Fiber 6.9 g, Protein 25 g, SaturatedFat 23.6 g, Sodium 3593.4 mg, Sugar 11 g
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX-MEX CHOPPED SALAD
This quick and easy salad is perfect for outdoor parties.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine beans, corn, lettuce, tomato, and cheese; toss well to combine. Add lime juice and oil, and season with salt and pepper. Toss again to combine. Serve, or cover and refrigerate.
TEX-MEX CHOPPED CHICKEN SALAD WITH CILANTRO-LIME DRESSING
Seasoned chicken, tortilla chips, and roasted corn pair perfectly together in this crunchy and craveable Tex-Mex chopped chicken salad with cilantro lime dressing.
Provided by Katie Morford, RD
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 22
Steps:
- Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so chicken is fully seasoned.
- Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.
Nutrition Facts : Calories 855 kcal, Carbohydrate 68 g, Cholesterol 83 mg, Fiber 7 g, Protein 25 g, SaturatedFat 9 g, Sodium 1217 mg, Sugar 8 g, Fat 57 g, UnsaturatedFat 0 g
More about "tex mex chopped salad recipes"
TEX-MEX TACO SALAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (4)Total Time 30 minsCategory Healthy Mexican Salad RecipesCalories 213 per serving
- Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes.
- Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 tablespoons of the salsa mixture.
- Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
TEX-MEX CHOPPED CHICKEN SALAD - SWEET PEA'S KITCHEN
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- In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
TEX-MEX CHOPPED CHICKEN SALAD - YUMMY RECIPES - NEWSRONIAN
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SOUTHWESTERN CHOPPED SALAD W/TEX-MEX SAUCE (VEGAN ...
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5/5 (3)Category Main Course, SaladCuisine Plant Based, Vegan, VegetarianTotal Time 30 mins
- ORZO/GRAIN - optional but delicious for a heartier salad. I use orzo. Prepare as per package directions. Remove from heat and allow to cool.
- Place all ingredients (except salsa) into a bowl and stir to combine. Add salsa. Taste for flavours and adjust seasonings to your personal preference.PRO TIP: keep in mind the heat index on your salsa which may impact how much additional spice you add to the dressing. Start with the lower quantity of spices, add the salsa, and then adjust accordingly.If the dressing is too sour for your taste, add 1/4 - 1/2 tsp maple syrup. For a tangier dressing, add more apple cider vinegar. Spicier, add more chili powder or a pinch of cayenne pepper. Creamier, add more Vegenaise. Chunkier, add more salsa. Store the dressing in an airtight container in the fridge for up to a week.
- Place chopped greens in a large bowl. Arrange piles of all other ingredients around the bowl. Top with Chick'n Tenders (whole or chopped), tortilla strips, cilantro, lime wedges and then liberally drizzle with Tex-Mex dressing. Enjoy!
TEX-MEX CHOPPED SALAD RECIPE - MYFOODDIARY
From myfooddiary.com
3.5/5 Total Time 30 minsCategory SaladCalories 206 per serving
- Heat ½ tablespoon of the olive oil over medium-high in a large skillet. Add the bell pepper, onion, and garlic. Cook for about 5 minutes, until the vegetables start to become tender. Add the corn and cook 2 more minutes.
- Stir in the chili powder, salt, and black pepper. Sprinkle the vegetables with the lime juice. Remove from the heat and stir in the cilantro and the remaining ½ tablespoon of olive oil. Let cool for 10 minutes.
- Divide the greens evenly on 4 serving plates. Top with ¼ cup of the beans. Divide the cooked vegetables into 4 portions and place an equal amount over each salad. Add ¼ of the chopped avocado to each salad and serve.
TEX-MEX CHOPPED SALAD - BETTER HOMES & GARDENS
From bhg.com
3/5 (4)Total Time 50 minsServings 7Calories 400 per serving
- In a screw-top jar combine the lime juice, oil, sugar, salt, and crushed red pepper. Shake well to combine; set aside.
- Arrange corn, sweet pepper, cilantro, black beans, tomatoes, avocado, and green onions on plates. Drizzle with dressing.
RECIPES - TEX-MEX CHOPPED SALAD - APPLEGATE
From applegate.com
Servings 4Total Time 30 minsCategory Salad
- Evenly divide lettuce between four bowls. Top lettuce with corn, black beans, tomatoes, diced fajitas, diced ham, diced cheese and red onions. Serve with dressing and lime wedges.
- Place yogurt, lime juice, chipotle pepper and adobo sauce in a blender. Blend until smooth, season with salt and pepper.
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