Recipes»Chicken»Grilled Chicken Taco Salad

 

Ingredients

¼ cup

(50 mL) olive oil

2tbsp

(30 mL) fresh lime juice

1

clove garlic, minced

¼ tsp

(1 mL) salt

dash of

black pepper (to taste)

4

grilled boneless chicken breasts, cut into strips

8cups

(2 L) chopped lettuce (leaf, romaine or iceberg)

2

oranges, peeled and sectioned

½

small red onion, thinly sliced

19oz

(540 mL) can red kidney beans, rinsed and drained

1

ripe avocado, pitted, peeled and cut into cubes

½ cup

(125 mL) salsa, any kind

½ cup

(125 mL) sour cream (regular or low fat)

½ cup

(125 mL) cheddar cheese, shredded

3cups

(750 mL) tortilla chips

Directions

1.

In a small bowl, whisk together the olive oil, lime juice, garlic, salt and pepper. Toss about half of this dressing with the chicken strips and reserve the rest.

2.

In a large bowl, combine the lettuce, oranges, onion and kidney beans. Add the remaining dressing mixture and toss well to coat everything evenly. Divide the salad among 4 serving plates. Top each with some of the chicken strips, some diced avocado, a spoonful of salsa, a dollop of sour cream and a sprinkle of cheese. Surround salad with tortilla chips and serve immediately.

First published in Today's Parent's 08/2007 issue. © Rogers Media Publishing Inc