CHICKEN FIESTA SALAD RECIPES

CHICKEN FIESTA SALAD RECIPE: HOW TO MAKE IT

Chicken Fiesta Salad Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

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 : Calories false, FatContent salsa and dressing) 402 calories, CholesterolContent 14g fat (7g saturated fat), SodiumContent 123mg cholesterol, CarbohydrateContent 795mg sodium, FiberContent 21g carbohydrate (3g sugars, ProteinContent 7g fiber)

CHICKEN FIESTA SALAD RECIPE - PILLSBURY.COM

Chicken Fiesta Salad Recipe - Pillsbury.com image

The combination of fruit, vegetables, spicy chicken and sweet dressing makes this salad truly a fiesta for the eyes and the mouth.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 19

Ingredients

Vegetable oil for frying
4 corn tortillas
16 leaves red or green leaf lettuce (about 1 head)
1 large yellow or orange bell pepper, cut into thin bite-size strips
1 large mango, peeled, seeded and cut into chunks
1 large avocado, pitted, peeled and cut into thin slices
2 large plum (Roma) tomatoes, finely chopped
1 can (15 oz) Progresso™ black beans
1 cup shredded pepper Jack cheese (4 oz)
4 boneless skinless chicken breasts, cut into 1/4-inch-wide strips
1 package (1.25 oz) Old El Paso™ 40% less-sodium taco seasoning mix
1 teaspoon ground chipotle chili powder
2 tablespoons water
1/3 cup vegetable oil
1/3 cup lime juice
2 tablespoons honey
1/3 cup loosely packed cilantro leaves and stems
2 teaspoons Dijon mustard
Dash salt

Steps:

In 8-inch skillet, heat 1/2 inch oil for frying over medium heat. With pizza cutter, cut corn tortillas into 1/4-inch-wide strips. Fry strips in batches in hot oil 1 to 2 minutes or until golden and crisp. With tongs, place fried tortilla strips on paper towels to drain.
On individual plates, evenly layer lettuce, bell pepper, mango, avocado, tomatoes, beans and cheese.
Lightly spray 10-inch skillet with cooking spray. Add chicken strips; sprinkle with taco seasoning mix, chipotle chili powder and water. Cook uncovered over medium heat 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Set aside.
In food processor or blender, process all dressing ingredients until well blended and cilantro is finely chopped. Arrange chicken evenly over salads. Drizzle about 3 tablespoons dressing over each salad. Top each evenly with tortilla strips.

Nutrition Facts : Calories 880 , CarbohydrateContent 71 g, CholesterolContent 100 mg, FatContent 8 , FiberContent 13 g, ProteinContent 45 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1330 mg, SugarContent 23 g, TransFatContent 0 g

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