Grilled Chicken-Taco Salad

[rtebalt]

Salad:
Small head of lettuce, torn or cut into bite-size pieces
1 pint grape or cherry tomatoes
1 small onion, chopped
1 can small ripe olives, drained

Dressing:
1/2 small jar of salsa (whatever kind you like)
1/2 cup of oil
Dash of lime juice, optional
Shredded cheddar cheese

Optional:
Taco shell bowls (my kids will eat the salad just to get to the bowl)
Sour cream and guacamole

Grilled Chicken:
1 to 2 lbs of boneless, skinless chicken.(I prefer thighs, but breast is OK, too)

Coating for Chicken:
2 TBLS Chili powder
1 TBlS ground Cumin
1 tsp cinnamon
1 tsp sugar
dash of ground cloves, optional.

dash of ground cayenne pepper, opt.
2 TBLS oil.
If you like lime, you can add a bit of lime juice, too


Put all the coating ingredients in a plastic bag. You can mix it up by squishing the bag. Drop in the chicken & squish it around until the chicken is all coated. Start the grill. Mix salad ingredients--EXCEPT cheese and dressing--together in a large bowl. Mix dressing in small bowl. Set both aside. Take bag of chicken out to grill. Turn heat to low-medium. Cook chicken through; thighs take a bit longer than breasts. After cooking, set aside. Assembling salad: If using taco bowls, you may want to heat them according to package directions. Toss salad with dressing. Slice the chicken into bite-size pieces. Portion out the salad to individual bowls or plates. Top with several pieces of the chicken and the cheddar cheese. Garnish with sour cream & guacamole, if desired.



Number of Servings: 4-6