Best Fiesta Chicken Salad Recipes

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CHICKEN FIESTA SALAD



Chicken Fiesta Salad image

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Provided by ANGL8277

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Steps:

  • Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
  • In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
  • Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11

1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomato halves
1/2 cup julienne strips green bell pepper
2 green onions, chopped
1 cup cubed cooked chicken or roast beef
Tortilla chips
1/2 cup shredded Cheddar cheese (2 ounces)
Old El Paso™ salsa (any variety)

Steps:

  • Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • Drain pasta; rinse in cold water. Shake to drain.
  • Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
  • Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg

FIESTA GRILLED CHICKEN SALAD



Fiesta Grilled Chicken Salad image

I came up with this delicious meal salad after I found I was all too often relying on prepackaged deli salads that were too expensive and not always the freshest. This is quick and easy, can be prepared ahead and scaled up or down depending on the servings needed.

Provided by rainydaze

Categories     Salad

Time 1h25m

Yield 4

Number Of Ingredients 16

1 lime, juiced
2 tablespoons olive oil
½ teaspoon chili powder
½ teaspoon cumin
salt and ground black pepper to taste
2 large skinless, boneless chicken breasts
4 cups torn romaine lettuce
2 cups mixed baby greens
2 cups corn kernels
1 cup shredded sharp Cheddar cheese
½ cup canned black beans, rinsed
½ cucumber, diced
½ cup ranch dressing
¾ cup chunky salsa
1 tablespoon finely chopped cilantro
1 cup crushed taco chips

Steps:

  • Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
  • Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
  • Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 35.3 g, Cholesterol 102.4 mg, Fat 37.2 g, Fiber 7.2 g, Protein 37.7 g, SaturatedFat 10.5 g, Sodium 1253.1 mg, Sugar 7.1 g

CHICKEN FIESTA SALAD



Chicken Fiesta Salad image

This is a dish I can prepare in fifteen minutes! My husband gave me the secret of using the broiler to cook chicken faster and I discovered the spice blend as I tried to find ways to use this quick cooking technique. It became a very tasty success. -Katie Rankin, Columbus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried basil
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 cups torn mixed salad greens
2/3 cup canned black beans, rinsed and drained
1/4 cup thinly sliced red onion
1 small tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, salsa and ranch salad dressing

Steps:

  • In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat. , Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or no longer pink., On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing.

Nutrition Facts : Fat salsa and dressing), Cholesterol 14g fat (7g saturated fat), Sodium 123mg cholesterol, Carbohydrate 795mg sodium, Fiber 21g carbohydrate (3g sugars, Protein 7g fiber)

FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE



FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE image

Categories     Salad     Side     No-Cook     Healthy     Lettuce

Yield 6 servings

Number Of Ingredients 19

VINAIGRETTE
1/2 Cup chopped shallots
1/4 Cup fresh lime juice
1/4 Cup chopped cilantro
1 Tbls minced garlic
1/2 Cup vegetable oil (or Grapeseed oil)
SALAD
3 Cups thinly sliced red leaf lettuce
3 Cups thinly sliced Napa cabbage
1 Cup diced cooked chicken breast
2 plum tomatoes, seeded, chopped
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 avocado, diced
1/3 Cup crumbled tortilla chips
1/4 Cup fresh corn kernels
1/4 Cup pumpkin seeds, toasted
1/4 Cup thinly sliced onion
1/2 Cup crumbled queso anejo or feta cheese

Steps:

  • FOR VINAIGRETTE: Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. FOR SALAD: Combine all ingredients except cheese in large bowl. Toss with vinaigrette. Top with cheese

FIESTA CHICKEN SALAD



Fiesta Chicken Salad image

This salad is so good in the summertime. We like to top it with French or ranch dressing. You may also heat the bean and corn mixture, and serve salad with warmed chicken. Hot or cold, it's delicious!

Provided by Hazeleyes

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts, sliced into strips
1 (1 1/3 ounce) packet fajita seasoning mix, divided
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) bag mixed salad greens
1/2 cup green onion, chopped
1 tomatoes, chopped

Steps:

  • Rub chicken strips evenly with 1/2 the fajita seasoning.
  • Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
  • Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
  • Prepare the salad by tossing the greens, onion and tomato.
  • Top salad with chicken and dress with the bean and corn mixture.

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

Make and share this Fiesta Chicken Pasta Salad recipe from Food.com.

Provided by iewe7726

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 ounce) package Suddenly Salad Pasta Salad Mix (classic flavor)
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomatoes, halved
1/2 cup green bell pepper, thinly sliced
2 green onions, chopped
1 cup cooked chicken, chopped
tortilla chips
1/2 cup cheddar cheese, shredded
salsa

Steps:

  • Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • Drain pasta; rinse in cold water. Shake to drain.
  • Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
  • Serve over tortilla chips and top with cheese and salsa.

Nutrition Facts : Calories 166.1, Fat 10.9, SaturatedFat 5.8, Cholesterol 51, Sodium 138.8, Carbohydrate 3.8, Fiber 1.1, Sugar 2.4, Protein 13.3

FIESTA CHICKEN TACO SALAD



Fiesta Chicken Taco Salad image

This is an easy, delicious,no cook salad for a hot summer day. A good way of using leftover grilled chicken breasts.

Provided by MarieRynr

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2/3 cup French dressing
2/3 cup chunky salsa
1 tablespoon taco seasoning mix
9 cups chopped romaine lettuce (cos)
9 ounces cooked chicken breast strips
2 cups taco flavoured tortilla chips
1 cup shredded cheddar cheese
2 medium tomatoes, cut into wedges or diced
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup sour cream
taco flavoured tortilla chips, to garnish (optional)

Steps:

  • In small bowl, combine dressing ingredients, blend well.
  • In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
  • Pour dressing over salad; toss gently to coat.
  • Divide salad evenly onto individual serving plates; top each with a dollop of sour cream.
  • Arrange tortilla chips around edge of each plate if desired.

Nutrition Facts : Calories 530, Fat 38.5, SaturatedFat 13, Cholesterol 96.5, Sodium 994.4, Carbohydrate 17.6, Fiber 4.2, Sugar 11, Protein 30.7

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

I came up with this a few years back when pasta salad was requested for a potluck. It is very flexible. You can use your favorite pasta, alter the amount of veggies, substitute red pepper for green, add black olives, or whatever. Use your imaginaton and enjoy! Prep time does not include refrigeration time. NOTE: If you have trouble finding Fiesta Ranch Dip Mix, use Recipe #134253. It makes a large batch, you just need 2 or 3 tablespoons.

Provided by ElaineAnn

Categories     Chicken

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 boneless skinless chicken breast halves
vegetable oil cooking spray
1 cup chicken broth
1 (1 1/8 ounce) package hidden valley fiesta ranch dip mix
1 lb penne pasta
6 green onions, sliced
1/2 green bell pepper, diced
1 stalk celery, diced
8 ounces shredded cheese (I use Sargento's Mexican 4 Cheese Blend)
1 cup mayonnaise
1 cup sour cream

Steps:

  • Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes.
  • Remove chicken and set aside to cool, reserving broth in pan.
  • Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.
  • Cut chicken into small chunks and mix with pasta and vegetables in large bowl.
  • Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.
  • Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.

Nutrition Facts : Calories 532.7, Fat 24.7, SaturatedFat 9.9, Cholesterol 64.1, Sodium 629.9, Carbohydrate 57.2, Fiber 6.8, Sugar 2.5, Protein 22.1

JUNIOR LEAGUE- FIESTA CHICKEN SALAD W/ LIME CILANTRO VINAIGRETTE



Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette image

Make and share this Junior League- Fiesta Chicken Salad W/ Lime Cilantro Vinaigrette recipe from Food.com.

Provided by JLofAustin

Categories     Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup chopped shallot
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
1/2 cup vegetable oil
salt and pepper
3 cups thinly sliced red lettuce
3 cups thinly sliced napa cabbage
1 cup chopped cooked chicken breast
2 seeded chopped plum tomatoes
1/2 thinly sliced red bell pepper
1/2 thinly sliced yellow bell pepper
1/2 chopped avocado
1/3 cup crumbled tortilla chips
1/4 cup thawed frozen whole kernel corn
1/4 cup toasted pumpkin seeds or 1/4 cup pepitas
1/4 cup thinly sliced onion
1/2 cup crumbled queso anejo or 1/2 cup feta cheese

Steps:

  • For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
  • For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.

Nutrition Facts : Calories 306.9, Fat 25.4, SaturatedFat 3.8, Cholesterol 19.6, Sodium 31.5, Carbohydrate 12.2, Fiber 3, Sugar 2.3, Protein 10.6

FIESTA CHICKEN CHOPPED SALAD



Fiesta Chicken Chopped Salad image

Based off of a popular salad, this fiesta chicken chopped salad has so much flavor. It's great for summer and actually healthy. Easy and Delicious.

Provided by Jacob D.

Categories     Chicken Breast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 16

3 tablespoons plain fat-free yogurt
1 tablespoon finely chopped and seeded jalapeno pepper
1 tablespoon finely chopped red onion
1 1/2 teaspoons seasoned rice vinegar
1/2 teaspoon finely chopped cilantro
1/4 teaspoon granulated sugar
4 cups chopped romaine lettuce
1/4 cup chopped red onion
2 tablespoons chopped red bell peppers
2 tablespoons corn and black bean salsa
2 tablespoons shredded reduced-fat cheddar cheese
5 baked corn tortilla chips, broken into bite-sized pieces
3 ounces cooked and chopped skinless chicken breasts
1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
1/8 teaspoon garlic powder

Steps:

  • In a small bowl, combine dressing ingredients. Add 1 1/2 teaspoons water, and mix well.
  • To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips.
  • Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing!

Nutrition Facts : Calories 197.7, Fat 3.2, SaturatedFat 0.7, Cholesterol 58.2, Sodium 166.8, Carbohydrate 18.1, Fiber 5.6, Sugar 10, Protein 25

FIESTA CHICKEN TACO SALAD



Fiesta Chicken Taco Salad image

I got this from one of those recipe books at the counter in the grocery store. It is a simple one to prepare as you use a prepared package of frozen chicken. Or you may use any leftover chicken strips you have from another meal. In fact, you can plan to have them leftover. I'm all for doing things easily.

Provided by Mimi in Maine

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package romaine lettuce
1 (9 ounce) package frozen cooked chicken breast strips (thawed)
2 cups crushed tortilla chips
4 ounces shredded cheddar cheese
2 medium tomatoes (cut into wedges or diced)
1 (2 1/4 ounce) can sliced black olives (drained)
1/2 cup sour cream
tortilla chips
2/3 cup French dressing
2/3 cup thick & chunky salsa
1 tablespoon taco seasoning mix (from a 1.25 package)

Steps:

  • In a small bowl, combine dressing ingredients; blend well.
  • In a large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes, and olives.
  • Pour dressing over all; toss gently to coat.
  • Divide salad evenly onto individual serving plates and top each with a dollop of sour cream.
  • Arrange tortilla chips around edge of each plate, if desired.

Nutrition Facts : Calories 524.7, Fat 38.5, SaturatedFat 13, Cholesterol 96.6, Sodium 994, Carbohydrate 16.5, Fiber 3.4, Sugar 10.6, Protein 30.3

FIESTA RANCH CHICKEN PASTA SALAD RECIPE - (4.3/5)



Fiesta Ranch Chicken Pasta Salad Recipe - (4.3/5) image

Provided by dlroos

Number Of Ingredients 15

Dressing:
1 package of pasta (rotini, bowtie, tri-colored, etc)
3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken)
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Steps:

  • Cook pasta, drain and cool. Add all of the other ingredients and then mix up the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!

FIESTA CHICKEN PASTA SALAD



Fiesta Chicken Pasta Salad image

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11

1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomato halves
1/2 cup julienne strips green bell pepper
2 green onions, chopped
1 cup cubed cooked chicken or roast beef
Tortilla chips
1/2 cup shredded Cheddar cheese (2 ounces)
Old El Paso™ salsa (any variety)

Steps:

  • Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
  • Drain pasta; rinse in cold water. Shake to drain.
  • Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
  • Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg

FIESTA CHICKEN SALAD TACO



Fiesta Chicken Salad Taco image

This cheesy mix of chicken, salsa and mayo is scooped up in broken taco shells to make a tasty salad for one.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 5

1/2 cup chopped cooked chicken
2 Tbsp. TACO BELL® Thick & Chunky Salsa
2 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 TACO BELL® Crunchy Taco Shells

Steps:

  • Mix chicken, salsa, cheese and mayo.
  • Break apart taco shells to scoop up salad. Or serve chicken mixture in taco shells.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FIESTA CHOPPED CHICKEN SALAD



Fiesta Chopped Chicken Salad image

Our chopped chicken salad is like a fiesta in a bowl-made with Mexican-style shredded cheese, salsa and broken tortilla chips.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings, 2-1/4 cups each

Number Of Ingredients 8

1 pkg. (10 oz.) torn salad greens
2 cups chopped cooked chicken
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 avocado, chopped
1/4 cup finely chopped red onion s
1/2 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup coarsely broken tortilla chips

Steps:

  • Combine first 5 ingredients in large bowl.
  • Mix dressing and salsa. Add to salad; toss to coat.
  • Add chips just before serving; mix lightly.

Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 700 mg, Carbohydrate 17 g, Fiber 6 g, Sugar 3 g, Protein 29 g

CHICKEN FIESTA SALAD



Chicken Fiesta Salad image

"This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips."

Provided by Telisia Dodd

Categories     Chicken Salads

Time 45m

Number Of Ingredients 9

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 Tbsp vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can mexican-style corn
1/2 c salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Steps:

  • 1. Directions 1.Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. 2.In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. 3.Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

CHICKEN FIESTA SALAD



Chicken fiesta salad image

Main dish or side salad, nice enough for serving company.

Provided by shawn eide

Categories     Chicken Salads

Time 45m

Number Of Ingredients 9

2 chicken breast halves
1 pkg fajita seasoning(divided)
1 Tbsp vegetable oil
15 oz canned black beans, rinsed and drained
11 oz can mexican style corn
1/2 c salsa
salad greens
1 small chopped onion
1 tomato cut in wedges

Steps:

  • 1. Rub chicken evenly with 1/2 the fajita seasoning. Heat oil and cook chicken, set aside.
  • 2. In large saucepan mix beans,corn, salsa and other 1/2 of fajita seasoning. Heat until warm.
  • 3. Toss greens,onion and tomato. Top salad with chicken and dress with with corn mix. If desired top with shredded cheese and tortilla chips.

FIESTA CHICKEN SALAD



FIESTA CHICKEN SALAD image

Categories     Salad     Chicken

Yield 8 cups

Number Of Ingredients 8

5 cups cooked chicken, shredded
1 (15 oz.) can black beans
1 (10 oz.) can diced tomatoes with chilies
1 1/2 cup corn
1 cup mayonnaise
3/4 cup cilantro leaves, packed
2 Tablespoons lime juice
salt and pepper

Steps:

  • Combine the chicken, beans, tomatoes, and corn in a large bowl. Set aside. Place the mayonnaise, cilantro, and lime juice in a food processor and pulse until mixed together. Stir the mayonnaise into the chicken mixture until thoroughly combined. Season to taste with the salt and pepper. Refrigerate for a few hours for the flavor to develop more. Serve on bread or in a wrap.

FIESTA BUTTERMILK RANCH CHICKEN SALAD RECIPE - (4.5/5)



Fiesta Buttermilk Ranch Chicken Salad Recipe - (4.5/5) image

Provided by mjohnmeyer

Number Of Ingredients 16

1 box of pasta (any type is fine)
1 shredded rotisserie chicken
campaignIcon
1 packet taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 package frozen corn
1 onion, chopped
1 green pepper, chopped
1 can of olives, sliced
2 cups grated cheddar cheese
2 tomatoes, chopped
Dressing
2 cups mayonnaise
1 cup buttermilk
1 pack Hidden Valley Fiesta dip mix (I used regular Ranch mix)

Steps:

  • 1. Cook pasta, drain and cool. 2. In a large bowl, mix together the dressing ingredients. 3. Add the pasta and all of the other ingredients to the bowl. Gently mix to combine. navywifecook.com

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