By Angela McGowan
I love a good taco salad. And since we’ve been grilling so much chicken lately, I figured why not incorporate it in my favorite salad.
Yield: Serves 4
Grilled Chicken Taco Salad
Ingredients:
For chicken:
- 2 boneless, skinless chicken breasts, cut in half lengthwise so you have two thin pieces.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
For salad:
- 1 head lettuce, roughly chopped
- 2 large tomatoes, chopped
- 1/2 red onion, chopped
- 1 cup queso fresco cheese, crumbled
- tortilla chips or a taco salad shell
- salsa
- sour cream and/or guacamole
Directions:
- Preheat grill. Combine cumin, chili powder, garlic powder, onion powder, salt and pepper in a small bowl. Mix well to combine. Use seasonings to season both sides of chicken breasts. Grill chicken breasts until internal temperature is 165 and chicken is no longer pink.
- Place fresh tortilla chips on plate first, then top with chopped lettuce, chopped tomato, chopped onion, crumbled queso freso, and sliced cooked chicken.
- Serve with your favorite salsa and sour cream and/or guacamole.
- Makes 4 salads.
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