Grilled Chicken Taco Salad
1 pound H-E-B Southwestern Seasoned Chicken Breasts, boneless and skinless
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
Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill 1
0 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 crispy.
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 cila
ntro, if desired.
Salsa may be drizzled over top of salad if desired
No Nutritional Information Available