Grilled Chicken Taco Salad

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Prep Time

20mins

time to table icon

Time to Table

30mins

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Serves

4 (1-1/2 cups per serving)

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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

  1. In a 1-cup glass measure, combine the vegetable oil, lime juice, and taco seasoning; mix well.
  2. 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.
  3. 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).
  4. Remove the chicken from the grill. Cut each piece into 1/4 –inch slices.
  5. 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

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