Best Fiesta Buttermilk Ranch Chicken Salad Recipes

MOM'S CHICKEN SALAD SANDWICHES

Mom's Chicken Salad Sandwiches image

Yield 8

Number Of Ingredients 10

Ingredients

3/4 cup mayonnaise
1/4 cup buttermilk
1/2 cup prepared ranch dressing
1/2 (1 ounce) package dry Hidden Valley Ranch dressing
1 1/2 Tablespoons dry dill weed
5 boneless skinless chicken breasts (cooked and shredded)
1 cup slivered almonds
1 1/2 cups red grapes (halved)
3 stalks celery (diced)
8 croissant rolls

Steps:

In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
Gently mix in cooked chicken, almonds, grapes and celery.
Refrigerate for at least 1 hour and serve on croissants.

GINA'S FIESTA SALAD

Gina's Fiesta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 teaspoon apple cider vinegar
1 tablespoon honey
1 lime, juiced
1/3 cup well-shaken buttermilk
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper
1 clove garlic, finely chopped
2 romaine hearts finely chopped
1 bunch green onions, sliced
One 15-ounce can black beans, drained and rinsed
1 pint cherry tomatoes, sliced in 1/2
1 cup corn kernels, defrosted if frozen
4 red radishes, sliced
1 red bell pepper, seeded and chopped

Steps:

Whisk together the apple cider vinegar, honey, lime juice, buttermilk, cilantro, garlic and salt and pepper, to taste, together in a small bowl.
Add the romaine, green onions, black beans, tomatoes, corn, radishes, and bell peppers to a large salad bowl. Add the dressing, toss and serve immediately.

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

Ingredients

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