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Grilled Chicken Taco Salad
Yield: 4 Servings
Source: Easy Chicken Recipes/Pillsbury 1995
DRESSING
1/3 c purchased reduced-calorie french dressing, * see note
1/3 c thick and chunky salsa
1/4 c green onions; sliced
SALAD
4 boned and skinned chicken breast halves
1/2 ts chili powder
1/4 ts garlic powder
4 c shredded lettuce
2 md tomatoes; chopped
1 c reduced fat cheddar cheese; shredded
1/2 c tortilla chips; *see note
1/4 c nonfat sour cream
GRILL DIRECTIONS: In a small bowl, combine all dressing ingredients; blend well. Refrigerate until serving time. Heat grill. Place 1 chicken breast half 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. 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 5 to 10 minutes or until 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 mixture. Arrange tortilla chips around edge of each plate. Drizzle dressing over each salad; top with sour cream.
BROILER DIRECTIONS: Prepare recipe as directed above. Place chicken on broiler plan. Broil 4 to 6 inches from heat for 5 to 10 minutes or until
chicken is fork tender and juices run clear, turning once. Continue as directed above.
NOTES : I used fat free Catalina salad dressing and low fat baked tortilla chips.
Yield: 4 Servings
Source: Easy Chicken Recipes/Pillsbury 1995
DRESSING
1/3 c purchased reduced-calorie french dressing, * see note
1/3 c thick and chunky salsa
1/4 c green onions; sliced
SALAD
4 boned and skinned chicken breast halves
1/2 ts chili powder
1/4 ts garlic powder
4 c shredded lettuce
2 md tomatoes; chopped
1 c reduced fat cheddar cheese; shredded
1/2 c tortilla chips; *see note
1/4 c nonfat sour cream
GRILL DIRECTIONS: In a small bowl, combine all dressing ingredients; blend well. Refrigerate until serving time. Heat grill. Place 1 chicken breast half 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. 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 5 to 10 minutes or until 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 mixture. Arrange tortilla chips around edge of each plate. Drizzle dressing over each salad; top with sour cream.
BROILER DIRECTIONS: Prepare recipe as directed above. Place chicken on broiler plan. Broil 4 to 6 inches from heat for 5 to 10 minutes or until
chicken is fork tender and juices run clear, turning once. Continue as directed above.
NOTES : I used fat free Catalina salad dressing and low fat baked tortilla chips.
MsgID: 3115170
Shared by: Gladys/PR
In reply to: Recipe: Chicken Recipes (41)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Chicken Recipes (41)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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