Grilled Chicken Taco Salad

(1)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 1 GRILL DIRECTIONS: In small bowl, combine all dressing ingredients; blend well. Refrigerate until serving time.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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