Grilled Chicken Taco SaladAngie McGowan
Yesterday I was craving a taco salad. They’re my favorite kind of salad — I just love a plate filled with tortilla chips, fresh salad, and lots of spicy salsa. It seems like I get a craving for them at least once a week. I usually make them the same way, but I wanted try a little healthier version this time. So I used grilled chicken instead of my ordinary ground beef or turkey, and fresh tortilla chips instead pre-made ones.
I tried making my own tortilla chips a few months ago, and couldn’t believe how easy they were to make. You just fry up some quartered corn tortillas in the deep fryer at 375°F until they’re crispy. I used peanut oil to fry them, so it made them a bit healthier. You could also bake them to make them even more healthy.
Grilled Chicken Taco Salad Recipe
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
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
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.
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