Best Chicken Taco Salad With Quesadilla Croutons Recipes

CHICKEN TACO SALAD

Steps:

• For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
• For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
• For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
• On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

CHICKEN TACO SALAD WITH QUESADILLA "CROUTONS"

Steps:

• Combine the vinegar, sugar, 3 tablespoons water and a pinch of salt in a small saucepan and cook over medium heat until the mixture boils and the sugar dissolves, 2 to 3 minutes. (Alternatively, heat the ingredients in a microwave-safe bowl in a microwave for 30 seconds to 1 minute.) Put the jalapeños in a small heatproof bowl. Pour the hot pickling liquid over the jalapeños and allow to cool to room temperature, 20 to 30 minutes.
• Pat the chicken dry with a paper towel. Sprinkle both sides with the taco seasoning, salt and pepper.
• Heat 2 tablespoons oil in a large nonstick saute pan over medium-high heat. Add the chicken and cook until the taco seasoning is toasted and almost blackened and an instant-read thermometer inserted in the middle of each chicken breast registers 165 degrees F, 3 to 5 minutes per side. Transfer to a plate and allow to cool slightly. Wipe out the saute pan with a paper towel.
• Heat the remaining 1 tablespoon oil in the saute pan over medium-low heat until shimmering. Add 2 tortillas, top each with 1/2 cup cheese and a second tortilla and cook until golden brown, 2 to 3 minutes. Flip and cook until golden brown and the cheese melts, 2 to 3 minutes. Transfer to a cutting board, allow to cool for 1 to 2 minutes, then cut into 1/2-inch squares.
• Put the greens and any crunchy toppings included in the salad kits in a large bowl. Add the chopped cilantro and pepitas if desired.
• Drain the jalapeños from the pickling liquid and add to the salad. Add the quesadilla croutons and avocado. Drizzle or toss with the dressing included in the salad kits. Slice the chicken into strips. Serve the salad topped with the chicken.

CHICKEN TACO SALAD

Steps:

• Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping
• Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper.
• Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.