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Grilled Chicken Taco Salad
Prep Time:
10 minutes
Cook Time:
20 minutes
Makes:
4 servings
Ingredients

1 pound H-E-B Southwestern Seasoned Chicken Breasts, boneless and skin
less

1/2 small head iceberg lettuce, shredded or finely chopped

2 medium tomatoes, coarsely chopped

1 avocado, cut into cubes

1 (2 1/4 oz.) can sliced ripe olives

1 cup shredded Mexican-style taco cheese or cheddar cheese

4 taco salad shells

1/2 cup light sour cream

1/2 cup picante salsa

1 tablespoon lime juice

Directions


Heat charcoal 30 minutes until covered with a light layer of gray ash,
or heat gas grill 10 minutes with lid closed.
Heat oven to 350 degrees F.
Chop lettuce, tomatoes and avocados.
Combine dressing ingredients and set aside.
Grill chicken breasts over Medium heat according to package directions
.
Remove from heat and cut into 1/4-inch thick slices.
Heat taco shells in oven on a baking sheet 5 minutes until hot and cri
spy.
Remove and place one shell on each plate.
Layer 1 cup lettuce in bottom of each shell followed by one-fourth of
tomatoes, avocados, olives, and cheese.
Top each salad with one-fourth of the sliced chicken, 1/4 cup dressing
and a sprig of cilantro, if desired.
Salsa may be drizzled over top of salad if desired

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available