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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grill-And-Chill Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions