Grilled Chicken Taco Salad
Prep Time:
20 Minutes
Total Time:
30 Minutes, after marinating
Serves:
4 (1 1/2 cups per serving)
Ingredients
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1/3 cup vegetable oil
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3 tablespoons freshly squeezed lime juice
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1 tablespoon taco seasoning
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1 1/4 pounds skinless, boneless chicken breasts, flattened slightly
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6 cups Romaine lettuce, torn in pieces
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1 cup grape tomatoes, quartered
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1/2 cup shredded cheddar cheese
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1 avocado, peeled and cut into chunks
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2 tablespoons sliced black olives
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1/2 cup Daisy Brand Sour Cream
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.