- This topic has 1 reply, 1 voice, and was last updated May 7, 2009 at 8:27 pm by .
- May 7, 2009 at 8:27 pm #273196
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
1/2 small jar of salsa (whatever kind you like)
1/2 cup of oil
Dash of lime juice, optional
Shredded cheddar cheese
Taco shell bowls (my kids will eat the salad just to get to the bowl)
Sour cream and guacamole
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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