Crushed tortilla chips, chunky salsa and finely shredded Mexican-style cheeses top these grilled chicken entrée salads.
What You Need
Original recipe yields 4 servings
2/3 cup KRAFT Peppercorn Ranch Dressing, divided
4 small boneless skinless chicken breast s (1 lb.)
1 pkg. (10 oz.) torn mixed salad greens
1 can (11 oz.) corn, drained
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup coarsely crushed tortilla chips
1/4 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Heat grill to medium-high heat.
Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.
Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, combine salad greens, corn, cheese and crushed chips. Add salsa and remaining dressing; toss to coat.
Place salad on 4 plates. Top each with 1 sliced chicken breast.
For no-mess marinating, place chicken breasts and dressing in resealable plastic bag, then marinate as directed. After grilling the chicken, discard bag with the remaining marinade.
Refrigerate any leftovers. Spoon onto flour tortillas, then roll up for tasty wrap sandwiches to enjoy the next day.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.