Grill-and-Chill Taco Salad

Oxmoor House

4 servings.


+ Add To Shopping List
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


Prep: 10 Minutes
Cook: 8 Minutes
Chill: 10 Minutes

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.

Created date

August 2009

Nutritional Information

Calories 433
Caloriesfromfat 15 %
Fat 7.2 g
Satfat 2.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 38.6 g
Carbohydrate 53.3 g
Fiber 5.7 g
Cholesterol 79 mg
Iron 0.0 mg
Sodium 770 mg
Calcium 0.0 mg