Chicken Taco Salad with Salsa Dressing
Kasey
ingredients
- 1 1/2 Teaspoons chili powder
- 1/2 Teaspoon cumin
- 1/2 Teaspoon salt
- 12 Ounces boneless, skinless chicken breast halves
- 1/2 Cup salsa
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lime juice
- 3 Cups torn iceberg lettuce
- 2 Cups broken tortilla chips
- 1 Cup shredded sharp cheddar cheese
- 1 15-Ounce can black beans, rinsed and drained
- 1 11-Ounce can corn kernels, drained
- 1 Medium tomato, cut into wedges
- 1/3 Cup thinly sliced red onion
directions
- 1
Prepare the grill.
- 2
IN a small bowl, combine the chili powder, cumin, and 1/4 teaspoon of the salt. Rub the seasoning mixture on both sides of the chicken.
- 3
In a large salad bowl, mix together the salsa, oil, lime juice and the remaining 1/4 teaspoon salt. Set aside.
- 4
Grill the chicken four inches from the heat for 8 to 10 minutes, turning once, until cooked through. Transfer to a plate and let stand for a few minutes while assembling the salad.
- 5
To the dressing, add the lettuce, tortilla chips, cheese, black beans, corn, tomato, and onion.
- 6
Cut the chicken into bite-size pieces and add to the salad. Toss to mix and serve.
Source: Great Meats on the Grill
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