Grilled Chicken Taco Salad
Grilled Chicken Taco Salad (credit: HENNY SHOR)
This taco salad is fresh, crunchy, and full of flavor – the kind of dinner that is fun to eat and takes hardly any effort to make. Instead of just slicing up avocado, we use a scoop of guacamole (yep, the same one from the appetizer link bellow) to bring everything together.
Salad: Romaine lettuce, chopped,1 cup cherry tomatoes, halved, 2 colored peppers, chopped, 1 cup canned corn, drained, 1 cup canned black beans, rinsed,1 cup canned chickpeas, drained (optional) Tortilla chips, crushed, ½ cup guacamole (see recipe link above)
Dressing: 4 Tbsp. olive oil, 2 Tbsp. vinegar,1 Tbsp. crushed garlic, Salt and pepper to taste
Mix the spices for the chicken with olive oil to create a paste. Rub it on the chicken breasts and let them marinate for at least 15 minutes or until ready to grill. Place them on the grill (or grill pan) for six minutes per side until they’re cooked through. Set aside to cool before slicing them into strips.
In a large bowl, layer the chopped lettuce, cherry tomatoes, corn, and beans. For an Israeli touch, use canned chickpeas. Add the chicken strips, then sprinkle the top of the salad with crushed tortilla chips for extra crunch. Finish with a generous spoonful of guacamole and a drizzle of dressing, if using.
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| Enjoy! |
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