Grilled Ancho Chicken Taco Salad Recipe

Name: Grilled Ancho Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MARINADE:; 2 cloves Garlic, Smashed And Minced; 1 Tablespoon Ancho Chili Pepper; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 1 Tablespoon Olive Oil; 1 Tablespoon Water; 1-1/2 pound Boneless, Skinless Chicken Breasts; _____; FOR THE SALAD:; 2 whole Heads Of Lettuce (Romaine Or Green Leaf, Etc; Chopped); 1 whole Small Red Pepper, Diced Large; 1/2 whole Tomato, Diced Large; 1 ear Sweet Corn, Cooked And Cut Off The Cob; 1/4 whole Red Onion, Sliced Very Thin; 1 whole Handful Fresh Cilantro, Chopped; 4 ounces, weight Cheddar Cheese, Freshly Grated; 2 whole Handfuls Of Blue Corn Tortilla Chips, Crushed, Or More To Taste; 1 Tablespoon Catalina Dressing Or Hot Sauce Per Serving To Taste; Optional Ingredients: Fresh Avocado Slices And Lime Juice, To Taste

Servings: persons

FOR THE MARINADE:
2 cloves Garlic, Smashed And Minced
1 Tablespoon Ancho Chili Pepper
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1 Tablespoon Olive Oil
1 Tablespoon Water
1-1/2 pound Boneless, Skinless Chicken Breasts
_____
FOR THE SALAD:
2 whole Heads Of Lettuce (Romaine Or Green Leaf, Etc; Chopped)
1 whole Small Red Pepper, Diced Large
1/2 whole Tomato, Diced Large
1 ear Sweet Corn, Cooked And Cut Off The Cob
1/4 whole Red Onion, Sliced Very Thin
1 whole Handful Fresh Cilantro, Chopped
4 ounces, weight Cheddar Cheese, Freshly Grated
2 whole Handfuls Of Blue Corn Tortilla Chips, Crushed, Or More To Taste
1 Tablespoon Catalina Dressing Or Hot Sauce Per Serving To Taste
Optional Ingredients: Fresh Avocado Slices And Lime Juice, To Taste

1
For the Marinade and Chicken:
2
Preheat oven to 350 degrees. Mince garlic and combine it with the ancho chili pepper, salt, pepper. Drizzle in the olive oil and thin out with a taablespoon of water. Coat the chicken on both sides well. Let marinate for 15-20 minutes at room temperature. Cook the chicken on each side (in hot grill pan or regular grill) for 2-3 minutes per side on medium-high heat. Remove to a baking sheet and finish cooking in the oven for 10 minutes or until the chicken is completely cooked. Let rest for at least 5 minutes (under foil) and then slice into bite size strips.
3
For the Salad: Combine all prepared veggies and other salad ingredients and toss. Serve the salad on a plate and top with sliced cooked chicken. Drizzle with Catalina dressing or your favorite hot sauce. Enjoy!

280

kcal

Calories

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 20 ingredients. The key ingredients include: FOR THE MARINADE:, 2 cloves Garlic, Smashed And Minced, 1 Tablespoon Ancho Chili Pepper, 1/2 teaspoons Kosher Salt, and more.

Yes, Grilled Ancho Chicken 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.

Grilled Ancho Chicken Taco Salad

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