I love a good taco salad. And since we’ve been grilling so much chicken lately, I figured why not incorporate it in my favorite salad.
This recipe was developed for Babble.com.
Yield: Serves 4
For chicken:
2 boneless, skinless chicken breasts, cut in half lengthwise so you have two thin pieces.
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
For salad:
1 head lettuce, roughly chopped
2 large tomatoes, chopped
1/2 red onion, chopped
1 cup queso fresco cheese, crumbled
tortilla chips or a taco salad shell
salsa
sour cream and/or guacamole
Preheat grill. Combine cumin, chili powder, garlic powder, onion powder, salt and pepper in a small bowl. Mix well to combine. Use seasonings to season both sides of chicken breasts. Grill chicken breasts until internal temperature is 165 and chicken is no longer pink.
Place fresh tortilla chips on plate first, then top with chopped lettuce, chopped tomato, chopped onion, crumbled queso freso, and sliced cooked chicken.
Serve with your favorite salsa and sour cream and/or guacamole.
Makes 4 salads.
