It's not just a salad; it's a chicken salad. And not just a chicken salad—but a Marinated Grilled Chicken Taco Salad. (Adjectives make all the difference!)
What You Need
Original recipe yields 4 servings
1/2 cup oil
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) salad greens
1 large avocado, sliced
1 large tomato, cut into wedges
1/4 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Mix oil and taco seasoning mix. Pour 1/4 cup of the seasoned oil over chicken in shallow dish; turn chicken over to evenly coat. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cool slightly; cut into slices.
Arrange salad greens, avocados and tomatoes on 4 individual plates; top with chicken. Drizzle with remaining seasoned oil; sprinkle with cheese.
Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 5g
* 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.