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Grill-And-Chill Taco Salad (International) — Recipe | Foodgeist

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Grill-And-Chill Taco Salad

🥬salad·Internationalmedium

Grill-And-Chill Taco Salad

Name: Grill-And-Chill Taco Salad
Cuisine: International
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

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

Method

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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. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). 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. 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.