Best Tex Mex Chicken Salad Bowl Recipes

TEX-MEX CHICKEN SALAD

Tex-Mex Chicken Salad image

Nancy tops packaged greens with the warm chicken and onion combo, then tosses in tomato, red pepper and shredded cheese to create this colorful salad. An easy dressing of zippy salsa and bottled vinaigrette adds the final flavorful touch.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium sweet red pepper, julienned
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
1 package (10 ounces) ready-to-serve salad greens
1 medium tomato, chopped
1 medium onion, chopped
1 cup shredded Monterey Jack cheese
1-1/2 cups salsa
1/3 cup prepared vinaigrette salad dressing

Steps:

In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through. , In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.

Nutrition Facts :

TEX-MEX CHICKEN SALAD

Tex-Mex Chicken Salad image

Rotisserie chicken makes it easy to toss together a festive dinner salad in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 tablespoons finely chopped onion
1/4 teaspoon salt
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
6 cups bite-size pieces lettuce (1 medium head)
2 medium tomatoes, cut into thin wedges
1/2 cup shredded taco-flavored Cheddar cheese (2 oz)

Steps:

In tightly covered container, shake all dressing ingredients.
In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 0 g

TEX-MEX CHOPPED CHICKEN SALAD RECIPE

Tex-Mex Chopped Chicken Salad Recipe image

Our Tex-Mex chopped chicken salad recipe is easy to make and high in protein! Thought salads were boring? Think again.

Provided by Cheryl Najafi

Categories salads

Time 20m

Number Of Ingredients 14

Ingredients

1 cup ranch dressing
2 Tbsp taco seasoning (hot or mild)
3 cups chicken (cooked, 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)
4-5 green onions (sliced)
1 15 oz can black beans (drained and rinsed)
4 oz sharp cheddar cheese (or pepper jack, cut into ¼" cubes)
1/4 cup cilantro (chopped )
juice of 1/2 of a lime
1 cup tortilla chips (crushed )
jalapeño (diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional))

Steps:

In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
Season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 404 kcal, Carbohydrate 23 g, Protein 28 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 936 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

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

Ingredients

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.

TEX-MEX SALAD

Tex-Mex Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams

TEX MEX CHICKEN SALAD

Tex Mex Chicken Salad image

Make and share this Tex Mex Chicken Salad recipe from Food.com.

Provided by threeovens

Categories Lunch/Snacks

Time 10m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chicken breasts, cooked and diced
1/2 cup cheddar cheese, shredded
1 small avocado, diced
2/3 cup corn, about 1 ear
1/2 cup red onion, chopped
6 romaine lettuce leaves, torn
1 red bell pepper, diced
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/2 cup salsa
1/2 cup light sour cream
1/2 cup baked corn tortilla chips, crushed

Steps:

In a large bowl, combine chicken, cheese, avocado, corn, onion, lettuce and red pepper.
In a smaller bowl, combine lime juice, cumin, salsa, and sour cream. Toss the dressing with the salad. Divide among 4 plates. Sprinkle each with crushed tortillas and serve.