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Grilled Chicken Taco Salad
Serves 4
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Ingredients:
| 1 lb boneless, skinless chicken breast halves |
| 2 tablespoons olive oil |
| 1 package Chicken Taco Seasoning |
| 4 cups Mixed Greens |
| 1 can black beans, (15 oz.) rinsed, drained |
| 1 cup diced fresh tomatoes |
| 2 cups Shredded Mexican cheese, for topping |
| 1 cup Organic Salad Girl Chile Limon Salad Dressing, divided |
| 1 avocado, peeled, pitted, and sliced |
| Sour cream, for topping |
| Deli Taco Salad Shells and Tortilla Strips, for serving |
Directions:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub chicken all over with olive oil and coat evenly with chicken taco seasoning.
- Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F. Transfer chicken to a cutting board and slice into long thin strips.
- While the chicken is cooking, place mixed greens, black beans, tomatoes, cheese, and 1/2 cup of the Chipotle Limon Dressing in large bowl and toss together evenly.
- Divide salad into 4 taco salad tortilla shells or dinner plates; top each with chicken strips and avocado slices. Drizzle tops with sour cream and more of the Salad Girl Chipotle Limon dressing and garnish with tortilla strips.
| Course: | Salad |
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