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| Texas Chef is rustling up some salads |
Howdy folks! Get ready to wrangle up some mighty fine salads, each one packed with flavor and enough chicken to keep you struttin' tall. We're talkin' international tastes, all made right here in Texas, with no funny business like soy or fake sugars. Let's get cookin'!
1. The "Southwest Stampede" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, diced
* 6 cups romaine lettuce, chopped
* 1 cup black beans, rinsed and drained
* 1 cup corn kernels (fresh or frozen)
* 1/2 red bell pepper, diced
* 1/4 red onion, finely chopped
* 1 avocado, diced
* 1/4 cup chopped cilantro
* Tortilla strips, for garnish
* Southwest Dressing:
* 1/2 cup olive oil
* 1/4 cup lime juice
* 1 clove garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
* How to Lasso This Salad:
1. Whip up the dressing: In a jar, shake together olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper until well combined. Set aside.
2. Round up the greens: In a large bowl, toss together romaine lettuce, black beans, corn, red bell pepper, red onion, avocado, and cilantro.
3. Corral the chicken: Add the diced grilled chicken to the bowl.
4. Drizzle and serve: Pour the Southwest dressing over the salad and toss gently to coat. Garnish with tortilla strips.
* Cook Time: 15 minutes (if chicken is already grilled)
* Servin' Suggestion: Serve this salad with a side of warm cornbread for a true taste of the Southwest.
* Nutrition Facts (per serving): Calories: 450, Carbs: 35g, Protein: 35g, Fat: 20g
2. The "Mediterranean Maverick" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, sliced
* 6 cups mixed greens
* 1 cup cherry tomatoes, halved
* 1/2 cup cucumber, diced
* 1/2 cup Kalamata olives, halved
* 1/4 cup red onion, thinly sliced
* 1/2 cup crumbled feta cheese
* Lemon-Herb Dressing:
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* How to Lasso This Salad:
1. Mix up the dressing: Whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper in a small bowl.
2. Gather the greens: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, Kalamata olives, and red onion.
3. Add the chicken: Arrange the sliced grilled chicken over the salad.
4. Crumble and drizzle: Sprinkle feta cheese over the salad and drizzle with the Lemon-Herb dressing.
* Cook Time: 10 minutes (if chicken is already grilled)
* Servin' Suggestion: Pair this salad with a slice of whole-wheat pita bread for a light and healthy meal.
* Nutrition Facts (per serving): Calories: 400, Carbs: 20g, Protein: 30g, Fat: 22g
3. The "Asian Boot‑Scootin’" Chicken Salad
* What Y'all Need:
* 2 cooked chicken breasts, shredded
* 6 cups shredded Napa cabbage
* 1 cup shredded carrots
* 1/2 cup chopped green onions
* 1/4 cup chopped cilantro
* 1/4 cup sliced almonds, toasted
* 1/4 cup sesame seeds, toasted
* Sesame-Ginger Dressing:
* 1/4 cup rice vinegar
* 2 tablespoons sesame oil
* 1 tablespoon grated ginger
* 1 clove garlic, minced
* 1 teaspoon honey (optional)
* Salt and pepper to taste
* How to Lasso This Salad:
1. Brew up the dressing: In a small bowl, whisk together rice vinegar, sesame oil, grated ginger, minced garlic, honey (if using), salt, and pepper.
2. Round up the veggies: In a large bowl, toss together shredded Napa cabbage, shredded carrots, green onions, and cilantro.
3. Add the chicken: Add the shredded cooked chicken to the bowl.
4. Drizzle and sprinkle: Pour the Sesame-Ginger dressing over the salad and toss gently to coat. Sprinkle with toasted almonds and sesame seeds.
* Cook Time: 15 minutes (includes toasting nuts and seeds)
* Servin' Suggestion: Serve this salad with a side of edamame for an extra boost of protein.
* Nutrition Facts (per serving): Calories: 420, Carbs: 25g, Protein: 32g, Fat: 22g
4. The "Berry Bandit" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, sliced
* 6 cups mixed greens
* 1 cup strawberries, sliced
* 1/2 cup blueberries
* 1/4 cup crumbled goat cheese
* 1/4 cup pecans, toasted
* Poppy Seed Dressing:
* 1/4 cup olive oil
* 2 tablespoons apple cider vinegar
* 1 tablespoon honey
* 1 tablespoon poppy seeds
* Salt and pepper to taste
* How to Lasso This Salad:
1. Mix up the dressing: Whisk together olive oil, apple cider vinegar, honey, poppy seeds, salt, and pepper in a small bowl.
2. Gather the greens: In a large bowl, combine mixed greens, strawberries, and blueberries.
3. Add the chicken: Arrange the sliced grilled chicken over the salad.
4. Crumble and sprinkle: Sprinkle goat cheese and toasted pecans over the salad, then drizzle with Poppy Seed dressing.
* Cook Time: 10 minutes (includes toasting nuts)
* Servin' Suggestion: Enjoy this salad as a light lunch or a refreshing side dish.
* Nutrition Facts (per serving): Calories: 430, Carbs: 28g, Protein: 31g, Fat: 23g
5. The "Cobb County Cavalier" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, diced
* 6 cups romaine lettuce, chopped
* 2 hard-boiled eggs, chopped
* 4 slices bacon, cooked and crumbled
* 1/2 avocado, diced
* 1/4 cup crumbled blue cheese
* 1/4 cup cherry tomatoes, halved
* Red Wine Vinaigrette:
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* Salt and pepper to taste
* How to Lasso This Salad:
1. Brew up the dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
2. Line 'em up: Arrange rows of romaine lettuce, diced chicken, chopped eggs, crumbled bacon, diced avocado, crumbled blue cheese, and halved cherry tomatoes on a large platter.
3. Drizzle and serve: Drizzle the Red Wine Vinaigrette over the salad just before serving.
* Cook Time: 20 minutes (includes cooking bacon and eggs)
* Servin' Suggestion: This hearty salad makes a complete meal.
* Nutrition Facts (per serving): Calories: 550, Carbs: 15g, Protein: 40g, Fat: 35g
6. The "Tex-Mex Trailblazer" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, diced
* 6 cups mixed greens
* 1 cup black beans, rinsed and drained
* 1/2 cup corn kernels (fresh or frozen)
* 1/2 red bell pepper, diced
* 1/4 red onion, finely chopped
* 1/4 cup chopped cilantro
* Tortilla chips, crushed
* Chipotle Ranch Dressing:
* 1/2 cup plain Greek yogurt
* 1/4 cup milk
* 1 tablespoon chopped chipotle pepper in adobo sauce
* 1 clove garlic, minced
* 1 tablespoon lime juice
* Salt and pepper to taste
* How to Lasso This Salad:
1. Whip up the dressing: In a blender or food processor, combine Greek yogurt, milk, chopped chipotle pepper, minced garlic, lime juice, salt, and pepper. Blend until smooth.
2. Round up the greens: In a large bowl, toss together mixed greens, black beans, corn, red bell pepper, red onion, and cilantro.
3. Corral the chicken: Add the diced grilled chicken to the bowl.
4. Drizzle and serve: Pour the Chipotle Ranch dressing over the salad and toss gently to coat. Garnish with crushed tortilla chips.
* Cook Time: 15 minutes (if chicken is already grilled)
* Servin' Suggestion: Serve this salad with a side of salsa for an extra kick.
* Nutrition Facts (per serving): Calories: 480, Carbs: 40g, Protein: 38g, Fat: 20g
7. The "Italian Stallion" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, sliced
* 6 cups romaine lettuce, chopped
* 1 cup cherry tomatoes, halved
* 1/2 cup cucumber, diced
* 1/4 cup red onion, thinly sliced
* 1/2 cup mozzarella cheese, diced
* 1/4 cup fresh basil, chopped
* Balsamic Vinaigrette:
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1 teaspoon Dijon mustard
* 1 clove garlic, minced
* Salt and pepper to taste
* How to Lasso This Salad:
1. Mix up the dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
2. Gather the greens: In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, and red onion.
3. Add the chicken: Arrange the sliced grilled chicken over the salad.
4. Crumble and drizzle: Sprinkle mozzarella cheese and fresh basil over the salad, then drizzle with Balsamic Vinaigrette.
* Cook Time: 10 minutes (if chicken is already grilled)
* Servin' Suggestion: Serve this salad with a slice of crusty Italian bread for a complete meal.
* Nutrition Facts (per serving): Calories: 420, Carbs: 22g, Protein: 33g, Fat: 22g
8. The "Harvest Hoedown" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, diced
* 6 cups mixed greens
* 1 cup roasted butternut squash, diced
* 1/2 cup dried cranberries
* 1/4 cup pecans, toasted
* 1/4 cup crumbled goat cheese
* Maple-Dijon Dressing:
* 1/4 cup olive oil
* 2 tablespoons apple cider vinegar
* 1 tablespoon maple syrup
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
* How to Lasso This Salad:
1. Brew up the dressing: Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
2. Round up the veggies: In a large bowl, combine mixed greens, roasted butternut squash, and dried cranberries.
3. Corral the chicken: Add the diced grilled chicken to the bowl.
4. Sprinkle and drizzle: Sprinkle toasted pecans and crumbled goat cheese over the salad, then drizzle with Maple-Dijon dressing.
* Cook Time: 40 minutes (includes roasting butternut squash)
* Servin' Suggestion: This salad is perfect for a fall-themed gathering.
* Nutrition Facts (per serving): Calories: 460, Carbs: 35g, Protein: 32g, Fat: 24g
9. The "Tropical Tumbleweed" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, diced
* 6 cups mixed greens
* 1 cup pineapple, diced
* 1/2 cup mango, diced
* 1/4 cup red onion, thinly sliced
* 1/4 cup macadamia nuts, toasted
* Lime-Cilantro Dressing:
* 1/4 cup olive oil
* 2 tablespoons lime juice
* 1/4 cup chopped cilantro
* 1 clove garlic, minced
* Salt and pepper to taste
* How to Lasso This Salad:
1. Whip up the dressing: In a blender or food processor, combine olive oil, lime juice, cilantro, minced garlic, salt, and pepper. Blend until smooth.
2. Gather the greens: In a large bowl, combine mixed greens, pineapple, mango, and red onion.
3. Add the chicken: Add the diced grilled chicken to the bowl.
4. Sprinkle and drizzle: Sprinkle toasted macadamia nuts over the salad, then drizzle with Lime-Cilantro dressing.
* Cook Time: 10 minutes (includes toasting nuts)
* Servin' Suggestion: This salad is a refreshing and flavorful option for a hot day.
* Nutrition Facts (per serving): Calories: 440, Carbs: 30g, Protein: 33g, Fat: 23g
10. The "Spinach Showdown" Chicken Salad
* What Y'all Need:
* 2 grilled chicken breasts, sliced
* 6 cups fresh spinach
* 1/2 cup sliced mushrooms
* 1/4 cup red onion, thinly sliced
* 4 slices bacon, cooked and crumbled
* 2 hard-boiled eggs, sliced
* Warm Bacon Vinaigrette:
* 2 tablespoons bacon grease (reserved from cooking bacon)
* 2 tablespoons apple cider vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon honey
* Salt and pepper to taste
* How to Lasso This Salad:
1. Brew up the dressing: In a small saucepan, whisk together bacon grease, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Heat over low heat until warm.
2. Round up the greens: In a large bowl, combine fresh spinach, sliced mushrooms, and red onion.
3. Corral the chicken: Arrange the sliced grilled chicken over the salad.
4. Sprinkle and drizzle: Sprinkle crumbled bacon and sliced hard-boiled eggs over the salad, then drizzle with Warm Bacon Vinaigrette.
* Cook Time: 20 minutes (includes cooking bacon and eggs)
* Servin' Suggestion: This salad is a hearty and flavorful option for a cool evening.
* Nutrition Facts (per serving): Calories: 520, Carbs: 18g, Protein: 38g, Fat: 34g
There you have it, folks! Ten chicken salads that are sure to make your taste buds sing. Now, git on out there and start tossin'!
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