Best Tex Mex Chopped Chicken Salad Recipe 395 Recipes

TEX-MEX CHICKEN CHOPPED SALAD

Steps:

• In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.
• In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through. About 12 minutes. While chicken is cooking season with salt and pepper.
• In a large bowl, toss salad ingredients together. When chicken is finished cooking let cool slightly then add to salad. Add dressing a little at a time then gently toss until all combined and coated.
• Serve immediately in individual bowls and enjoy!

TEX-MEX CHOPPED CHICKEN SALAD RECIPE

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.

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

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 BOWL

Steps:

• Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
• Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
• Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

TEX-MEX CHICKEN SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

TEX-MEX CHICKEN SALAD

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.