We love Taco Salad! It is quick to fix and uses lots of fresh ingredients. For this recipe, I grilled the chicken with taco seasoning and roasted some sweet corn and onions, too. Pile it high over blue corn chips and romaine lettuce, and top it with salsa, shredded cheese, and sour cream and you have a winner!
Grilled Chicken Taco Salad
2 chicken breasts, butterfly each breast (This will reduce cooking time.)
1-1.5 ounce package of mild taco seasoning
1/2 cup sliced Vadalia onion
2 ears of sweet corn, corn cup from cob
1/2 green pepper, sliced
1/2 yellow pepper, sliced
1 tsp. salt
blue corn chips
Romaine lettuce
shredded cheese (I used Monterey Jack and Colby cheeses.)
sour cream
salsa
Heat your outdoor grill to 350 degrees. Put foil on the grill and add some canola oil. Put the chicken breast on the foil and sprinkle taco seasoning over the chicken. Pour a bit more oil on top and grill with lid closed for about 10 minutes.
After 10 minutes, turn the chicken, sprinkle with more taco seasoning and drizzle with a bit more oil. Add the corn, onions and peppers. Add salt to the veggies.
Grill all for another 10 minutes until chicken is no longer pink and veggies are soft.
Remove the chicken and veggies from the grill. Cut the chicken into strips. Place a handful of blue corn chips on each plate. I made 4 servings with this recipe. Top the chips with chopped romaine lettuce.
Top each salad with roasted corn, peppers and onions, and strips of chicken. Serve the salad warm with sour cream, shredded cheeses, and salsa.
I have also made this salad with slices of avocado and black beans. Add your favorites and enjoy! It is low in calories and BIG on flavor. This is what’s for dinner tonight!
