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  • Grilled Chicken Taco Salad

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    Grilled Chicken Taco Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/3 c. Purchased reduced-calorie French dressing, * see note
    • 1/3 c. Thick and chunky salsa
    • 1/4 c. Green onions, sliced
    • 4 x Boned and skinned chicken breast halves
    • 1/2 tsp Chili pwdr
    • 1/4 tsp Garlic pwdr
    • 4 c. Shredded lettuce
    • 2 med Tomatoes, minced
    • 1 c. Reduced fat Cheddar cheese, shredded
    • 1/2 c. Tortilla chips, *see note
    • 1/4 c. Nonfat lowfat sour cream

    Directions

    1. GRILL DIRECTIONS: In a small bowl, combine all dressing ingredients; blend well. Chill till serving time. Heat grill. Place 1 chicken breast half between 2 pcs of plastic wrap or possibly waxed paper. Working from center, gently lb. chicken with flat side of meat mallet or possibly rolling pin till about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Sprinkle chicken with chili pwdr and garlic pwdr. When ready to grill, place chicken on gas grill over medium heat or possibly on charcoal grill 4 to 6 inches from medium-high coals. Cook 5 - 10 min or possibly till chicken is fork tender and juices run clear, turning once. Arrange lettuce, tomatoes and cheese on 4 individual salad plates. Cut chicken crosswise into slices; place over lettuce mix. Arrange tortilla chips around edge of each plate. Drizzle dressing over each salad; top with lowfat sour cream.
    2. BROILER DIRECTIONS: Prepare recipe as directed above. Place chicken on broiler plan. Broil 4 to 6 inches from heat for 5 - 10 min or possibly till chicken is fork tender and juices run clear, turning once. Continue as directed above.
    3. NOTES : I used fat free Catalina salad dressing and low fat baked tortilla chips.

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