Best 6 Baja Chicken Salad With Taco Vinaigrette Recipes

Baja chicken salad with taco vinaigrette: a delightful Mexican-inspired dish that combines the flavors of Baja California and traditional taco seasoning. This vibrant salad features succulent grilled chicken, crisp romaine lettuce, juicy tomatoes, creamy avocado, and a zesty taco vinaigrette dressing. The chicken is marinated in a blend of spices, including chili powder, cumin, garlic, and oregano, then grilled to perfection, resulting in a tender and flavorful protein. The taco vinaigrette dressing, made with olive oil, lime juice, cilantro, and taco seasoning, adds a tangy and savory element to the salad. This recipe also includes instructions for making a delicious homemade taco seasoning blend, using pantry staples like chili powder, cumin, paprika, and garlic powder. Additionally, it offers a variation for a creamy avocado dressing, providing an alternative dressing option for those who prefer a richer, creamier flavor.

Let's cook with our recipes!

CHICKEN TACO SALAD

Chicken Taco Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

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.

BAJA CHICKEN SALAD WITH TACO VINAIGRETTE

Baja Chicken Salad With Taco Vinaigrette image

This is a deliciously different type of taco xalad which includes chicken, avocado, and a tantalizing taco-flavored dressing. It's a very classy salad and a Pillsbury Bake-Off winner. Blue tortilla chips accompanying this dish adds the final touch of authentic Mexican flair!

Provided by Christmas Carol

Categories Mexican

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (1 1/4 ounce) package old el paso taco seasoning mix
1 tablespoon light brown sugar
1/2 cup olive oil
1/2 cup cider vinegar
4 boneless skinless chicken breast halves, cut into 1 inch pieces
1 -2 tablespoon olive oil
1 (10 ounce) package mixed baby greens or 1 (10 ounce) package salad greens
1 cup grape tomatoes, halved
1/2 cup sliced red onion
2 2/3 ounces shredded monterey jack and cheddar cheese blend (2/3 cup)
1/3 cup sour cream
1 avocado, pitted, peeled, and sliced
3 tablespoons sliced ripe olives
blue tortilla chips

Steps:

In a medium bowl, combine the taco seasoning mix, light brown sugar, 1/2 cup olive oil, and cider vinegar; blend well.
Place chicken pieces in a medium, shallow bowl.
Pour 1/2 cup of the seasoning mixture over the chicken.
Reserve remaining mixture for the dressing.
In a medium skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.
With a slotted spoon, remove chicken from seasoning mixture and discard remainder of mixture.
Add chicken to the skillet, cooking and stirring for 5-7 minutes or until no longer pink in the center.
In a large bowl, combine the baby greens, grape tomatoes, and red onion.
Add reserved seasoning mixture and toss to coat.
On a serving platter, arrange salad mixture and top with chicken, cheese, sour cream, avocado, and black olives.
Arrange blue tortilla chips around the salad.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Chicken and Cabbage Salad With Miso-Sesame Vinaigrette image

This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken - and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.

Provided by J. Kenji López-Alt

Categories dinner, lunch, weeknight, poultry, salads and dressings, vegetables, main course

Time 10m

Yield 2 to 4 servings (about 2 quarts)

Number Of Ingredients 10

Ingredients

8 ounces cooked, shredded chicken (about 2 cups)
1/2 cup Miso-Sesame Vinaigrette, plus more as needed
2 small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
1 small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers
8 small radishes, thinly sliced
1 (2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
Handful fresh mint leaves, very roughly chopped
Handful fresh cilantro leaves, very roughly chopped
1 small red onion or a few scallions, thinly sliced
Kosher salt and freshly ground pepper

Steps:

In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

CHICKEN SALAD WITH DIJON VINAIGRETTE

Chicken Salad with Dijon Vinaigrette image

I find myself turning to this quick and easy chicken salad for many weeknight dinners. It's the perfect combination of crunchy and salty. - Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons champagne vinegar or rice vinegar
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
10 cups torn Bibb or Boston lettuce
1 rotisserie chicken, skin removed, shredded
1/3 cup crumbled blue cheese
1/2 cup sliced almonds, optional

Steps:

In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

Nutrition Facts : Calories 275 calories, Fat 17g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE

Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing Recipe image

Provided by á-5080

Number Of Ingredients 15

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!)
Creamy Baja Catalina Dressing
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. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

Tips:

To save time, use a rotisserie chicken or pre-cooked chicken breast.
Be sure to season the chicken well with the taco seasoning. This will give the salad a delicious flavor.
If you don't have any taco seasoning on hand, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Feel free to add other ingredients to the salad, such as black beans, corn, or avocado.
The taco vinaigrette is a great way to add flavor to the salad. Be sure to whisk it well before using.
Serve the salad immediately or chill it for later.

Conclusion:

Baja chicken salad with taco vinaigrette is a delicious and easy-to-make salad that is perfect for a quick lunch or dinner. It is packed with flavor and can be customized to your liking. So next time you are looking for a healthy and satisfying meal, give this salad a try.