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.
Time 4h Yield 10 Number Of Ingredients 8 Steps:
In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat. In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water. Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste. Add drained elbow macaroni to chicken mixture. Toss to coat. Refrigerate for several hours before serving.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool. Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Cook pasta as directed on package. Mix dressing, seasoning and salsa in large bowl. Add drained pasta and all remaining ingredients; mix lightly. Serve immediately. Or, cover and refrigerate at least 1 hour or until chilled.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Shredded pepper Jack cheese, salsa, guacamole, sour cream, sliced scallions and fried tortilla strips, for topping Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the chicken, black beans and chicken broth, then stir, bring to a simmer and cook until thickened, about 5 minutes. Stir in the lime juice and season with salt and pepper. Fill 4 serving bowls with the romaine, then add the chicken mixture. Top with cheese, salsa, guacamole, sour cream, scallions and tortilla strips. Serve with lime wedges.
Time 20m Yield 8 servings. Number Of Ingredients 11 Steps:
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.
Time 20m Yield 8 servings. Number Of Ingredients 11 Steps:
Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat. , Refrigerate until serving. Top with croutons and additional capers if desired.
Time 36m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Prepare macaroni according to package directions; rinse, drain, and chill for 1 hour. In a skillet, crumble and cook the ground round until browned; drain. Add in the taco seasoning and French salad dressing; stir to combine; let cool. In a large bowl, add the macaroni, ground beef mixture, and remaining ingredients; stir to combine. Serve immediately.
