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!

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Tips

Expert Tips

Flattening the chicken breast with a meat mallet or rolling pin (or even a 1-pound can) makes the meat a uniform thickness for grilling.

To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide.

Save fat and calories by choosing baked tortilla chips instead of deep-fried.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
330
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
),
Cholesterol
95mg
95%;
Sodium
690mg
690%;
Total Carbohydrate
18g
18%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
25%;
Calcium
25%;
Iron
10%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists
More To Explore
powered by ZergNet