Best Layered Tex Mex Bbq Grilled Chicken Salad Recipes

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TEX MEX 7 LAYER SALAD



Tex Mex 7 Layer Salad image

This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated.

Provided by Rita1652

Categories     Salad Dressings

Time 20m

Yield 1 trifle bowl, 8 serving(s)

Number Of Ingredients 18

3 cups lettuce, washed rough chopped
14 ounces black beans, rinsed and well drained
14 ounces corn, defrosted if frozen if canned rinsed and well drained
2 roasted red peppers, diced
smoked paprika
2 avocados, cubed
1/3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro
1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
black pepper
1 tablespoon fresh cilantro, chopped
1/4 cup sliced scallion
1/3 cup green chili salsa
1/2 cup sour cream
1/2 cup mayonnaise, Smart Balance
1 cup shredded cheese, TeX MeX blend is a good choice
2 ounces sliced ripe olives, rinsed and drained

Steps:

  • Place lettuce in a trifle dish.
  • Top with beans.
  • Mix corn layer ingredients together and place on top of beans.
  • Mix avocado ingredients together and place on top of corn layer.
  • Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
  • Mix dressing ingredients together and carefully spread on tomatoes.
  • Top with cheese and garnish with olives and additional cilantro.

TEX MEX LAYERED SALAD



Tex Mex Layered Salad image

I love this Tex Mex salad, complete with layers and a great dressing!

Provided by RecipeGirl.com

Categories     Salad

Number Of Ingredients 14

One 10-ounce can original Rotel tomatoes with green chiles
8 ounces sour cream
3 ounces cream cheese, (at room temperature)
1 teaspoon ground cumin
1 medium garlic clove, (minced)
6 cups chopped Romaine lettuce
One 15-ounce can black beans, (rinsed & drained)
One 15-ounce can corn, (rinsed & drained)
2 medium avocados, (peeled & sliced or diced)
3/4 cup jarred roasted red pepper strips
1 cup shredded sharp cheddar cheese
One 6-ounce can sliced olives ((reserve a few for garnish))
1/4 cup sliced green onions
additional chopped lettuce, shredded cheese and olives for garnish

Steps:

  • Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.NOTE: Please note that the video for this recipe shows adding mayonnaise to the dressing. That's an error- it's cream cheese!
  • Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 264 kcal, Carbohydrate 22 g, Protein 8 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 444 mg, Fiber 7 g, Sugar 3 g

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



Tex-Mex Chopped Chicken Salad Recipe - (3.9/5) image

Provided by gpawilson

Number Of Ingredients 19

DRESSING:
1 cup ranch dressing
2 tablespoons taco seasoning (hot or mild)
SALAD:
3 cups cooked chicken, cooled and diced
4 cups romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded and diced
1 cup corn kernels (fresh or frozen)
4 to 5 green onions, sliced
1 (15-ounce) can black beans, drained and rinsed
4 ounces sharp cheddar or pepper jack cheese, cut into 1/4-inch cubes
1/4 cup cilantro, chopped
Juice of 1/2 lime
1 cup tortilla chips, crushed
OPTIONAL GARNISHES:
Diced jalapeño
Toasted pumpkin seeds
Diced avocado or jicama

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.

SPICY TEX MEX CHICKEN BREASTS



Spicy Tex Mex Chicken Breasts image

Serve as the main dish with a nice avocado salsa or put in in a nice salad of mixed greens, corn, avocado and cilantro ranch dressing!

Provided by QueenJellyBean

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 4

2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon garlic salt
4 boneless skinless chicken breast halves

Steps:

  • Heat grill to medium heat.
  • In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
  • Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
  • Grill 7-10 minutes or until no longer pink in the center, turning once.
  • Serve with avocado salsa or on a salad.
  • I like to pound the chicken to an even thickness for faster and more even cooking.

Nutrition Facts : Calories 136.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 88.3, Carbohydrate 1, Fiber 0.4, Sugar 0.1, Protein 27.6

TEX MEX GRILLED CHICKEN



Tex Mex Grilled Chicken image

Chicken breasts coated in spices are grilled until tender, then served with salsa. Serve with rice, refried beans, and grilled corn on the cob. You can easily double the ingredients for a crowd at your next Bbq.

Provided by Little Bee

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 teaspoon cumin
2 teaspoons chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic salt
2 tablespoons olive oil
1 cup chunky salsa
sour cream
green onion

Steps:

  • Place chicken in zip lock bag. Combine cumin, chili powder, cayenne pepper, and garlic salt in small bowl and mix well. Sprinkle over chicken in bag and toss to coat. Drizzle with olive oil and toss again.Seal bag and refrigerate for one hour. Prepare and preheat two sided grill. Grill chicken for 4-6 minutes on each side until thoroughly cooked. Serve with salsa, sour cream and garnish with green onion.

Nutrition Facts : Calories 213.2, Fat 8.7, SaturatedFat 1.4, Cholesterol 68.4, Sodium 479.4, Carbohydrate 5, Fiber 1.6, Sugar 2.1, Protein 28.5

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