Grilled Chicken Taco Salad
Prep Time
20mins
Time to Table
30mins
Servings
4 (1-1/2 cups per serving)
Ingredients
- 1/3 cup vegetable oil
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon taco seasoning
- 1 1/4 pounds skinless, boneless chicken breasts, flattened slightly
- 6 cups Romaine lettuce, torn in pieces
- 1 cup grape tomatoes, quartered
- 1/2 cup shredded cheddar cheese
- 1 avocado, peeled and cut into chunks
- 2 tablespoons sliced black olives
- 1/2 cup Daisy Sour Cream
Tips
Cooking Tips:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Ingredients
- 1/3 cup vegetable oil
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon taco seasoning
- 1 1/4 pounds skinless, boneless chicken breasts, flattened slightly
- 6 cups Romaine lettuce, torn in pieces
- 1 cup grape tomatoes, quartered
- 1/2 cup shredded cheddar cheese
- 1 avocado, peeled and cut into chunks
- 2 tablespoons sliced black olives
- 1/2 cup Daisy Sour Cream
Tips
Cooking Tips:
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Directions
- In a 1-cup glass measure, combine the vegetable oil, lime juice, and taco seasoning; mix well. In a medium bowl place the chicken; pour the marinade on top of the chicken making sure all surfaces are coated. Refrigerate for 1 to 2 hours.
- Prepare the grill. Cook the chicken over medium heat about 6 minutes for the first side. Turn the chicken over and continue grilling until cooked through (4 to 6 additional minutes).
- Remove the chicken from the grill. Cut each piece into 1/4 –inch slices.
- On 4 individual dinner plates, arrange about 1 cup of lettuce leaves and ¼-cup of tomatoes. Arrange ¼ of chicken strips on the lettuce. Sprinkle each salad with 2 tablespoons Cheddar cheese, ¼ avocado chunks and ¼ of the black olives. Top each salad with 2 tablespoons sour cream.
- Calories:400
- Cholesterol:126
- Dietary Fiber:4
- Protein:36
- Sodium:544
- Total Carbohydrate:16
- Total Fat:23
