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.

EXPERT TIPS

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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.

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.

Review & Comments

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wintermom

report Posted Mar. 31, 2011 10:21 PM

Super easy, and VERY good. I added some leftover cooked corn and some sliced black olives to our salads. Loved the dressing. Husband and teenage son said, "This is awesome!" Will make again and again!