Grilled Chicken-Taco Salad- General Recipes

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

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    Default Grilled Chicken-Taco Salad


    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

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