Grill-And-Chill Taco Salad Recipe

Name: Grill-And-Chill Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet red pepper; 1 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 4 (4-ounce) skinned, boned chicken breast halves; Vegetable cooking spray; 1 (15-ounce) can black beans, drained and rinsed; 1/4 cup finely chopped onion; 1/4 cup fat-free Catalina dressing; 1/4 cup chutney; 4 cups shredded iceberg lettuce; 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese; 24 no-oil baked tortilla chips

Servings: persons

1 large sweet red pepper
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1 (15-ounce) can black beans, drained and rinsed
1/4 cup finely chopped onion
1/4 cup fat-free Catalina dressing
1/4 cup chutney
4 cups shredded iceberg lettuce
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
24 no-oil baked tortilla chips

1
Cut four sides lengthwise from red pepper, leaving stem ends and seeds intact. Discard stem and seeds. Combine chili powder, salt, and 1/4 teaspoon black pepper; sprinkle evenly over chicken and pepper quarters.
2
Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place chicken and pepper quarters on rack; grill, covered, 4 to 5 minutes on each side or until chicken is done and pepper is tender. Cool slightly; slice chicken and pepper quarters into strips.
3
Combine chicken and pepper strips, beans, and next 3 ingredients in a large bowl; toss well. Cover and chill 10 minutes or until ready to serve. To serve, place 1 cup lettuce on each of 4 individual serving plates. Arrange chicken mixture evenly over lettuce, and sprinkle each serving with 2 tablespoons cheese. Arrange 6 tortilla chips on each salad plate.

5578

kcal

Calories

609

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large sweet red pepper, 1 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and more.

Yes, Grill-And-Chill Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grill-And-Chill Taco Salad

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