Best 7 Chicken Salad On A Tortilla Recipes

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Indulge in a culinary journey with this versatile and flavorful dish: chicken salad on a tortilla. This recipe offers a delightful blend of textures and flavors, combining tender chicken, crisp vegetables, and a tangy dressing, all wrapped in a soft tortilla. With variations ranging from classic to spicy, this dish caters to diverse palates and occasions. Whether you're planning a light lunch, a picnic feast, or a quick weeknight dinner, chicken salad on a tortilla is guaranteed to satisfy. From the basic chicken salad recipe to its variations like the avocado chicken salad, the bacon ranch chicken salad, and the spicy buffalo chicken salad, each recipe provides step-by-step instructions and helpful tips to ensure success in your culinary adventure. So, gather your ingredients, prepare your taste buds, and embark on a flavorful exploration of chicken salad on a tortilla.

Let's cook with our recipes!

ADOBO GRILLED CHICKEN SALAD IN A TORTILLA BOWL



Adobo Grilled Chicken Salad in a Tortilla Bowl image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 24

4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground black pepper
3 medium tomatoes, chopped
2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
1/2 cup water
1 (15-ounce) can pinto beans, drained and rinsed
5 cups baby spinach leaves or mixed mesclun greens
4 ounces feta cheese, crumbled (1/2 cup)
4 Adobo Grilled Chicken Breasts, sliced, recipe follows
1/4 cup chopped fresh cilantro leaves
Lime wedges, for serving
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of the olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  • Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until it's fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, about 5 minutes, stirring occasionally. Mix in the beans and cook until heated through, season with salt and pepper. Remove from the heat.
  • Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture between the tortilla bowls and top with a sprinkle of feta. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.
  • Delicioso Adobo Grilled Chicken
  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
  • Yield: about 1/2 cup adobo, 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Ease of preparation: Easy

THE BEST CHICKEN SALAD



The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

  • Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
  • Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
  • Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
  • Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHICKEN SALAD TORTILLAS



Chicken Salad Tortillas image

Make and share this Chicken Salad Tortillas recipe from Food.com.

Provided by Boomette

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11

3 boneless skinless chicken breasts (1 lb) or 3 cups cooked chicken, finely chopped
1 cup celery, finely chopped
1/2 cup light mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons Dijon mustard
1 tablespoon lemon zest, finely grated
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups watercress
4 large spinach tortillas or 4 large plain tortillas, cut in half

Steps:

  • Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
  • In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
  • Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

Nutrition Facts : Calories 214.9, Fat 12.6, SaturatedFat 2, Cholesterol 67.1, Sodium 599.8, Carbohydrate 4.8, Fiber 1, Sugar 2.1, Protein 19.9

BASIC CHICKEN SALAD



Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories     Salad

Time 10m

Yield 2

Number Of Ingredients 6

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Steps:

  • Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  • In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

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

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.

GRILLED CHICKEN SALAD WITH CORN, PEPPERS, AND TORTILLA CHIPS



Grilled Chicken Salad with Corn, Peppers, and Tortilla Chips image

Categories     Salad     Chicken     Fry     Marinate     Backyard BBQ     Lunch     Lime     Corn     Arugula     Bell Pepper     Grill     Chill     Grill/Barbecue     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 16

For the chicken
2 boneless chicken breasts with the skin (about 1 1/2 pounds), halved
1/2 cup fresh lime juice
1 teaspoon dried orégano, crumbled
vegetable oil for brushing the chicken
For the tortilla crisps
4 corn tortillas, cut into long thin triangles
vegetable oil for frying the tortillas
2 cups cooked fresh corn kernels (cut from about 4 ears)
1 large red bell pepper, diced
3 scallions, sliced thin
2 tablespoons fresh lime juice, or to taste
1 tablespoon finely chopped fresh orégano or 1 teaspoon crumbled dried, or to taste
1/2 teaspoon ground cumin, or to taste
1/4 cup olive oil
1 bunch of arugula, washed well and spun dry

Steps:

  • Prepare the chicken:
  • In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.
  • Make the tortilla crisps while the chicken is grilling:
  • In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
  • In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.

CHICKEN TORTILLA SALAD



Chicken Tortilla Salad image

An interesting variation on Caesar salad. A premade cilantro dressing can be substituted for the homemade dressing.

Provided by Tee Lee

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
2 heads romaine lettuce, washed and cut into bite-size pieces
1 cup tortilla chips, crumbled
1/2-1 cup pumpkin seeds
1/2-1 cup queso fresco or 1/2-1 cup feta cheese, crumbled
1 -2 avocado, cubed
1 1/3 cups sour cream
3/4 cup mayonnaise
2/3 cup cilantro, diced
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies or 4 tablespoons salsa verde
2 garlic cloves

Steps:

  • Cook chicken breasts 10-12 minutes, or until cooked through (can be pan-fried or boiled). Cut cook chicken into bite-sized pieces.
  • Place all dressing ingredients in blender, and process until smooth.
  • Place salad ingredients in a large serving bowl, and immediately before serving toss with dressing, starting with 1 cup and adding more dressing as needed.

Nutrition Facts : Calories 1284, Fat 95.6, SaturatedFat 30.1, Cholesterol 158.8, Sodium 854.8, Carbohydrate 69.5, Fiber 22.3, Sugar 17.3, Protein 52.5

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the chicken salad will taste. If possible, use organic and free-range chicken.
  • Shred the chicken yourself: Shredding the chicken yourself will give you more control over the size and texture of the pieces. You can also use store-bought shredded chicken, but be sure to choose a high-quality brand.
  • Use a variety of vegetables: The more vegetables you add to your chicken salad, the more flavorful it will be. Some good options include celery, onion, red bell pepper, and cucumber.
  • Use a good quality mayonnaise: The mayonnaise is one of the key ingredients in chicken salad, so it's important to use a good quality brand. Look for a mayonnaise that is made with real eggs and oil.
  • Season the salad to taste: Once you've combined all of the ingredients, be sure to season the salad to taste with salt and pepper. You can also add other spices, such as garlic powder or onion powder, to taste.
  • Chill the salad before serving: Chilling the salad before serving will help the flavors to meld and will make the salad more refreshing.

Conclusion:

Chicken salad is a delicious and versatile dish that can be enjoyed in many different ways. It's perfect for a quick and easy lunch or dinner, and it can also be served as an appetizer or side dish. Whether you're looking for a classic chicken salad recipe or something a little more unique, you're sure to find a recipe in this article that you'll love.

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