Grilled Chicken Taco Salad
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This salad is definitely worth planning ahead for. It combines everything we love in a taco - a little spiciness, a little creaminess and a whole lot of crunch.
, (to taste)
, cut into strips
, (leaf, romaine or iceberg)
, peeled and sectioned
, thinly sliced
red kidney beans
, rinsed and drained
, pitted, peeled and cut into cubes
, (any kind)
, (regular or low fat)
- In a small bowl, whisk together the olive oil, lime juice, garlic, salt and pepper. Toss about half of this dressing with the chicken strips and reserve the rest.
- In a large bowl, combine the lettuce, oranges, onion and kidney beans. Add the remaining dressing mixture and toss well to coat everything evenly. Divide the salad among 4 serving plates. Top each with some of the chicken strips, some diced avocado, a spoonful of salsa, a dollop of sour cream and a sprinkle of cheese. Surround salad with tortilla chips and serve immediately.