Best Fiesta Chicken Salad With Lime Cilantro Vinaigrette Recipes

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING

Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing image

This Cilantro Lime Chicken Taco Salad is flavor/texture heaven! This Cilantro Lime Chicken Taco Salad is bursting with tender, juicy chicken, all your favorite fiestalicious salad fixings including crunchy, salty tortilla chips and the zesty, sweet and the tangy Creamy Baja Catalina Dressing is out of this world delicious! You won't be able to stop munching this Cilantro Lime Chicken Taco Salad!

Provided by Jen

Time 25m

Number Of Ingredients 14

Ingredients

1 Recipe Cilantro Lime Chicken
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered ( (or 2 roma tomatoes, chopped))
1 cup black beans (drained and rinsed)
corn from 2 ears sweet corn ((raw))
1/2 cup finely grated sharp cheddar cheese (or more to taste)
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips (to taste (the more the better!))
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar (more or less to taste (start with less))
1/4 cup mayonnaise
1/4 cup sour cream ((may sub yogurt))
1 tablespoons reserved Cilantro Lime Marinade ((in directions))

Steps:

Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.

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

Ingredients

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 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

Ingredients

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

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

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

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