Warm weather always puts me in the mood for a good salad for dinner. Since it is so nice outside I decided to grill some chicken and make a chicken taco salad instead of the usual traditonal kind made with ground beef or turkey. I love to load my salads up with lots of veggies and I drizzle mine with Jalapeno Ranch dressing. Yum!
Spicy Grilled Chicken Taco Salad
Makes 10 Cups
WW PP=2 per cup
Cal 97, Carbs 6.1, Fat 2.6, Fiber 3.5, Protein 11.7
12 oz. chicken tenderloins
2 tsp. taco seasoning
1/4 tsp cayenne pepper
8 cups lettuce
3 green onions, sliced
1 tomtato, chopped
1 small red pepper, chopped
1 cup southwest corn and bean blend
1.5 cups crushed tortilla chips
4 oz. crumbled queso fresco cheese
1/4 cup pickled jalapenos, chopped
Season chicken with taco seasoning and cayenne peppper. Grill over medium high heat for about 5-7 minutes or until juices run clear. Remove from grill, slice, and set aside.
In a large bowl combine lettuce and remaining ingredients. Top with grilled chicken. Enjoy!