Why You’ll Love this Recipe!

Easy Dinner Idea: When you need a quick and easy dinner idea this Chicken Taco Salad is it. You can make it with ground chicken, leftover grilled chicken, rotisserie chicken or cook up some chicken for it.

Delicious Dressing: For this salad I use a yummy homemade dressing that is made with a taco seasoning mix so the salad tastes just like a traditional taco salad but instead of hamburger this one has chicken.  

Ingredients Needed

• Ground Chicken
• Lettuce, a combination of romaine lettuce and spring mix lettuce.
• Black Beans, drained and rinsed.
• Cherry Tomatoes, sliced in half
• Avocados. diced
• Red Onion, sliced thinly
• Green Onions, diced
• Corn. You can used frozen corn, canned corn or cut corn kernels off of corn on the cob.
• Shredded Cheese. I use cheddar cheese but you can use a Mexican blend if you prefer.
• Tortilla Strips, cilantro, pumpkin seeds for garnish (optional)
• Taco seasoning. You can use store bought or homemade taco seasoning.
• Taco Salad Dressing (see below for other options and recipe)

How to Make Chicken Taco Salad

• Brown ground chicken in a large skillet until almost cooked through.

• Add taco seasoning and 1/4 cup of water and cook until water is absorbed.

• Allow meat to cool.

• Add all salad ingredients to a large salad bowl or platter.
• Add in cooked chicken
• Dress and toss with dressing.

• Garnish with tortilla strips, cilantro or pumpkin seeds if desired.

For some other yummy main course salads try:

• Taco Bake Recipe
• Breakfast Tacos
• Easy Taco Bowl
• Asian Chicken Wraps
• Taco Seasoning Recipe

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Chicken Taco Salad

This chicken taco salad is the perfect quick and easy weeknight meal. Prep all your ingredients ahead of time and then just assemble and toss when ready to eat. All the amazing flavors of a traditional taco salad but this one is made with chicken!

Course Main Course, Salad

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 316kcal

Author Leigh Anne Wilkes

Equipment

• Salad Bowls
• Measuring Cups
• Measuring Spoons

Ingredients

Chicken Taco Salad

• 1 lb. ground chicken
• 2 Tbsp Taco seasoning mix or 1 pkg.
• 6 cups lettuce romaine and spring mix
• 1 cup cherry tomatoes cut in half
• 1 can black beans drained and rinsed
• 1 avocado diced
• 1 cup Monterey Jack cheese grated
• 1 cup red onion sliced thin
• 1/2 cup green onions diced

Instructions

Chicken Taco alad

• In a large frying pan cook the ground chicken until almost cooked through
• Add in taco seasoning and 1/4 cup water. Cook until meat is cooked through and water absorbed.
• Combine all ingredients in a large salad bowl
• Toss with dressing.
• Garnish with tortilla strips or pumpkin seeds if desired

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 82mg | Sodium: 241mg | Potassium: 938mg | Fiber: 8g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 15mg | Calcium: 188mg | Iron: 3mg

Continue reading Chicken Taco Salad. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

• Break up the ramen noodles and combine with nuts and butter on a baking sheet.
• Toast in a 350 degree F. oven for 10 minutes. Stir a few times to make sure they are browning evenly.
• Fry bacon until crisp. It softens up as it sits in the dressing so make sure it starts out nice and crisp.

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Broccoli Crunch Salad

Broccoli Crunch Salad is packed full of crunchy broccoli, crispy bacon, toasted pecans and ramen noodles.  Covered it a light, flavorful dressing it is a delicious way to get more green in your diet.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 575kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons

Ingredients

• 1 large head broccoli cut into small pieces
• 4-6 green onions sliced
• 1 lb. bacon cooked crisp and in small pieces
• 2 packages of Ramen noodles crushed. Throw away the seasoning packet
• 4 Tbsp melted butter
• 1 cup pecans chopped

Dressing

• 1/2 cup canola oil
• 1/4 cup red wine vinegar
• 1/2 cup sugar
• 3/4 Tbsp soy sauce

Instructions

• Mix butter, nuts and crushed noodles together. Spread on a cookie sheet and bake until lightly brown at 350 degrees for 15-20 minutes. Stir several times for even browning. Set aside to cool.
• Mix together chopped broccoli, onions, bacon and noodle/nut mixture.
• Mix together the dressing ingredients. Mix well to dissolve sugar.
• Toss with dressing right before serving.

Notes

With the dressing on it, it will last 1-2 days in the refrigerator.  Without the dressing it will last 3-4 days.  Keep in an airtight container and refrigerated.

Be sure and use the floret and the stem of the broccoli, just peel the stem first.

For additional flavor and crunch you can add salted sunflower seeds or pistachios.

This salad is also delicious with dried cranberries or cherries. Throw in some chopped red onion for even more flavor.

Nutrition

Calories: 575kcal | Carbohydrates: 21g | Protein: 11g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 507mg | Potassium: 420mg | Fiber: 3g | Sugar: 14g | Vitamin A: 736IU | Vitamin C: 69mg | Calcium: 53mg | Iron: 1mg

Continue reading Broccoli Crunch Salad. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

One of the places I love to eat while visiting New York City is SweetGreen .  It is one of those restaurants that you feel healthier just walking into the place.

Perfect Fall Salad. One of the salads that is a favorite is their Harvest Bowl, it is the perfect fall salad.  It is a combination of kale, sweet potatoes, wild rice, apples, almonds and gorgonzola. Today I am sharing my version of that salad.

Perfect anytime. It’s the perfect side dish for any meal in the fall, winter or anytime of year!

Ingredients Needed for Harvest Salad

• Baby Kale
• Wild Rice
• Roasted Sweet Potatoes
• Slivered Almonds, toasted.
• Gorgonzola Cheese, the restaurant uses goat cheese but I prefer Gorgonzola.
• Apples. Use your favorite apple, I like a Honeycrisp
• Chicken Breast cooked and diced
• Balsamic Vinaigrette, I used my favorite balsamic vinaigrette recipe.

How To Make Harvest Salad

• Cook chicken using your preferred cooking method and shredded.
• Peel and cut sweet potato into bite size cubes and place on a baking sheet, lightly coat with olive oil, salt and pepper and roast according to these directions.
• Roast at 425 degrees F for 30 to 35 minutes, turning often.
• Bring 2 cups of water to a boil in a pan on the stovetop.
• Add in 1 cup of wild rice and salt.
• Add lid, reduce heat and cook until rice is tender, approximately 45-60 minutes.

• Place kale in a bowl.
• Once cooked items (rice, chicken and sweet potatoes) have cooled add to kale mixture.
• Add in sliced or diced apples, slivered almonds, crumbled gorgonzola cheese and toss.
• Dress harvest salad with balsamic vinaigrette and toss to coat.

Check out more of my favorite salad recipes:

• Chicken Wild Rice Soup
• Balsamic Vinaigrette Recipe
• 25 Main Dish Salads
• Winter Salad
• Lemon Dijon Salad Dressing

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Harvest Salad

A delicious fall salad loaded with fall flavors! Kale, wild rice, sweet potatoes, apples and gorgonzola, tossed in a Balsamic vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 737kcal

Author Leigh Anne Wilkes

Equipment

• Salad Bowls
• Measuring Cups
• Measuring Spoons

Ingredients

• 16 oz baby kale
• 2 cups wild rice cooked (cook according to directions on package)
• 1 large sweet potato peeled, cubed and roasted
• 1/2 cup slivered almonds toasted
• 1/2 cup gorgonzola cheese
• 2 apples diced
• 1 chicken breast cooked and shredded
• 1/2 c Balsamic Vinaigrette

Instructions

• Combine all ingredients except dressing in a bowl.
• Add dressing and stir to coat.

Sweet Potatoes

• To roast sweet potatoes, lightly coat cubed potatoes in olive oil and sprinkle with salt and pepper. Roast in a 400 degree F oven until soft. Turn several times.

Notes

• Instead of roasted sweet potatoes, use roasted butternut squash.
• Instead of almonds used candied pecans or walnuts or use your favorite nuts.
• Add in some pumpkins seeds for extra crunch.
• Using pomegranates seeds at the holidays makes it extra festive and some pretty color.
• Use goat cheese or feta cheese if you prefer.
• Use baby spinach or arugula instead of kale or a combination of the two.
• Instead of chicken you could use crispy bacon.
• Instead of wild rice use cooked quinoa.

Nutrition

Calories: 737kcal | Carbohydrates: 99g | Protein: 36g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 609mg | Potassium: 1527mg | Fiber: 10g | Sugar: 15g | Vitamin A: 19533IU | Vitamin C: 142mg | Calcium: 325mg | Iron: 4mg

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Why You’ll Love This Recipe!

CopyCat Recipe: Cafe Rio (A Utah restaurant chain) serves a creamy tomatillo dressing that is a yummy combination of buttermilk, ranch seasoning, tomatillos, and cilantro.  My cilantro ranch dressing recipes tastes just like the real thing!

We love to make Cafe Rio Salads at home but this salad dressing would be delicious on any salad.

Ingredients Needed

• Buttermilk
• Mayonnaise
• Lime Juice
• Jalapeno, diced and seeded
• Tomatillos – Tomatillos can be found in the fresh produce section.  In my store they are near the peppers and jalapeños.  They look like a green tomato with a paper skin over them.  Be sure and remove the papery skin before using! Cut into quarters.
• Cilantro
• Garlic
• Ranch Dressing Mix. Use the original version.

How to Make Cilantro Ranch Dressing

• Place tomatillos, jalapeno, cilantro, and garlic in a blender or food processor.

• Pour in buttermilk, mayo and lime juice.

• Sprinkle dried seasoning on top.

• Pulse blender to blend ingredients together.

• Pour into an airtight container and store in the refrigerator.

Try these other delicious recipes too!

• Cafe Rio Salad
• Cafe Rio Sweet Pork
• Costa Vida Chicken
• Instant Pot Cafe Rio Pork Recipe
• Cafe Rio Black Beans

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Cilantro Ranch Dressing

Cilantro Ranch Dressing is my version of Cafe Rio's Creamy Tomatillo Dressing. It can be made in minutes, it's smooth, creamy and full of flavor! Pour it on your salad, tacos or burritos. It's good on everything!

Course Salad

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings

Calories 107kcal

Author Leigh Anne Wilkes

Equipment

• Blender
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 Hidden Valley Ranch Mix Traditional
• 1 cup mayonnaise
• 1 cup buttermilk
• 2 tomatillos remove husk, diced
• 1/2 bunch fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno

Instructions

• Put all ingredients together in the blender and blend.
• Blend to desired consistency, add some additional Buttermilk if too thick.
• Store in an airtight container in the refrigerator for up to 5 days.

Notes

1. If dressing is too thick for your liking, add in a little extra buttermilk.
2. If you prefer a dressing with a little more heat, add in some of the seeds of the jalapeno. Without the seeds, this dressing has very little heat.
3. Use real buttermilk, not a substitute whenever possible. If you don’t have buttermilk and need to substitute milk with lemon or vinegar, add in only 1/2 cup to the blender to start with, and then add a little more at a time until you get the consistency you like, this milk will be thinner than real buttermilk so you won’t need as much.
4. For best results, use regular mayonnaise not Lite or Fat Free.

Nutrition

Calories: 107kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 109mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.1mg

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Why You’ll Love This Recipe!

Copycat Recipe: This Apple Pecan salad is a copycat recipe of my daughters favorite salad from Cubby’s, a restaurant in Provo Utah. It’s the one she orders everytime!

Amazing flavor, texture and color: This salad is loaded with crispy apples, red grapes, red onions, crunchy candied pecans, and topped with a delicious homemade mustard vinaigrette.

It is a great side salad, but I love to add some grilled chicken to it and make it a meal.

Apple Pecan Salad Ingredients

• Spring Greens
• Baby Spinach
• Apple. My favorite is Granny Smith or a Gala Apple. You can use red or green.
• Red Grapes
• Candied Pecans
• Cheddar Cheese, grated
• Mustard Vinaigrette Salad Dressing

Mustard Vinaigrette Salad Dressing Ingredients

• Olive oil and vegetable oil
• White Vinegar
• Honey
• Dijon Mustard
• Minced Garlic
• Red Pepper Flakes
• Salt and Pepper

How to Make Apple Pecan Salad

• Slice apple and red onion into thin slices.
• Slice grapes in half.
• Grate cheddar cheese.
• Make mustard vinaigrette (see below for directions)
• Put salad ingredients in a bowl, dress with homemade mustard vinaigrette, and toss to coat.

• Add in apples, grapes, cheese, onion and sugared pecans and toss again.

• Grape Salad
• Balsamic Vinaigrette Recipe
• 25 Main Dish Salads
• Pecan Pie
• Chicken Salad with Pasta

• Steak Salad
• Mediterranean Salad
• Easy Arugula Salad

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Apple Pecan Salad

A great main dish salad with chicken, apples, pecans, and a mustard vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 1605kcal

Author Leigh Anne Wilkes

Equipment

• salad bowl
• Serrated Knife

Ingredients

• 1 apple Granny Smith apple or Gala diced or sliced
• 1 cup red grapes cut in half
• 1/2 cup sugared pecans
• 1/2 cup Cheddar Cheese grated
• 2 cups chicken diced
• 8 cups spring greens and spinach

Mustard Vinaigrette

• 1/2 cup white vinegar
• 1 Tbsp honey
• 2 tsp dijon mustard
• 1 1/2 tsp salt
• 2 tsp minced garlic
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• dash of red pepper flakes
• salt and pepper to taste

Instructions

Apple Pecan Salad

• Slice apple and red onion into thin slices.
• Slice grapes in half. Grate Cheddar Cheese
• Place greens in a bowl

Mustard Vinaigrette

• In a small bowl combine all ingredients. Stir until combined
• Chill until ready to serve.
• Assemble salad and top with vinaigrette

Notes

1. 1. This salad is perfect for leftover chicken, but if you want to grill some specifically for this salad, I like to marinate it in olive oil, salt and lemon juice for an hour before grilling. You can also cook the chicken in the microwave or in the slow cooker.

1. 1. I think this salad dressing tastes better after it has sat in the refrigerator for several hours or overnight, it allows all the flavors to come together.
   2. If you haven’t made candied pecans before, check out my candied pecans recipe.

Nutrition

Calories: 1605kcal | Carbohydrates: 49g | Protein: 30g | Fat: 146g | Saturated Fat: 64g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 61g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 2171mg | Potassium: 509mg | Fiber: 4g | Sugar: 40g | Vitamin A: 544IU | Vitamin C: 9mg | Calcium: 263mg | Iron: 2mg

Continue reading Apple Pecan Salad. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.