Grilled Chicken Taco Salad

Looking for a hearty salad recipe? Then check out this Mexican-style grilled chicken and veggies dinner - ready in just 30 minutes!

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Servings 4

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ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

DRESSING

1/3: cup purchased reduced-calorie French salad dressing

1/3: cup chunky style salsa

1/4: cup sliced green onions

SALAD

4: boneless, skinless chicken breast halves

1/2: teaspoon chili powder

1/4: teaspoon garlic powder

4: cups shredded lettuce

2: medium tomatoes, chopped

4: oz. (1 cup) shredded reduced-fat Cheddar cheese

1/2: cup (1 oz.) tortilla chips

1/4: cup nonfat sour cream

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Directions

1 GRILL DIRECTIONS: In small bowl, combine all dressing ingredients; blend well. Refrigerate until serving time.
2 Heat grill. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Sprinkle chicken with chili powder and garlic powder.
3 When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once.
4 To serve, arrange lettuce, tomatoes and cheese on 4 individual plates. Cut chicken crosswise into slices; place over lettuce mixture. Arrange tortilla chips around edge of each plate. Spoon dressing over each salad. Top with sour cream.