Best 3 Grilled Chicken Salad With Corn Peppers And Tortilla Chips Recipes
Welcome to a culinary journey where grilled chicken, vibrant corn, sweet peppers, and crispy tortilla chips come together in a flavor-packed salad that will tantalize your taste buds. This grilled chicken salad is not just any ordinary salad; it's a symphony of textures and flavors that will leave you craving more. The succulent grilled chicken, marinated in a blend of herbs and spices, takes center stage, while the roasted corn adds a touch of sweetness and smokiness. The bell peppers bring a delightful crunch and a pop of color, and the crumbled tortilla chips provide a satisfying textural contrast. Dressed in a tangy, homemade dressing, this salad is a perfect balance of savory, sweet, and tangy flavors. Whether you're looking for a quick and easy lunch option or a refreshing summer dinner, this grilled chicken salad with corn, peppers, and tortilla chips is sure to become a favorite. So, get ready to fire up your grill and embark on a culinary adventure that will leave your taste buds singing.
This recipe also includes step-by-step instructions on how to make the grilled chicken, roast the corn and bell peppers, and prepare the homemade dressing. With detailed ingredient lists, cooking times, and serving suggestions, this grilled chicken salad recipe is a complete package that will guide you through the entire cooking process.
Additional recipes included in the article:
- **Grilled Chicken Marinade:** Discover the secrets behind creating a flavorful marinade that will infuse your chicken with a delicious blend of herbs and spices.
- **Roasted Corn and Bell Peppers:** Learn how to roast corn and bell peppers to perfection, achieving a smoky, caramelized flavor that complements the grilled chicken perfectly.
- **Tangy Homemade Dressing:** Create a dressing that balances sweetness, acidity, and a hint of spice, bringing all the flavors of the salad together.
- **Serving Suggestions:** Get creative with presentation and serving ideas, transforming this grilled chicken salad into a visually appealing and satisfying meal.
CHICKEN TACO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
FIESTA CORN CHIP SALAD
This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
GRILLED CHICKEN SALAD WITH CORN, PEPPERS, AND TORTILLA CHIPS
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
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.
Tips:
- Use a variety of vegetables. The more colorful your salad, the more nutritious it will be. Try using a mix of leafy greens, bell peppers, corn, tomatoes, and avocado.
- Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good option, but you can also try a creamy dressing or a spicy dressing.
- Make sure your chicken is well-cooked. Chicken that is not cooked properly can be dangerous to eat. Cook your chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve your salad immediately. Grilled chicken salad is best when it is served fresh. If you need to make it ahead of time, store the chicken and vegetables separately and assemble the salad just before serving.
Conclusion:
Grilled chicken salad is a healthy and delicious meal that is perfect for summer. It is packed with protein, vegetables, and healthy fats, and it is also low in calories. If you are looking for a light and refreshing meal that is also good for you, grilled chicken salad is a great option.
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