Grill-and-Chill Taco Salad

Name: Grill-and-Chill Taco Salad
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Mexican
Ingredients: 24 no-oil baked tortilla chips; 425 grams black beans, drained and rinsed; 59 milliliters fat-free Catalina dressing; 1 teaspoon chili powder; 0 teaspoons ground black pepper; 946 milliliters shredded iceberg lettuce; 57 grams 1/2 cup shredded reduced-fat Cheddar cheese; 59 milliliters chutney; 59 milliliters finely chopped onion; 1 large sweet red pepper; 0 teaspoons salt; 454 grams skinned, boned chicken breast halves

Grill-and-Chill Taco Salad might be just the Mexican recipe you are searching for. One serving contains 359 calories, 15g of protein, and 6g of fat. This gluten free recipe serves 4. It works well as a main course. From preparation to the plate, this recipe takes approximately 18 minutes. If you have skinned, salt, catalina dressing, and a few other ingredients on hand, you can make it.

Instructions

Cut four sides lengthwise from red pepper, leaving stem ends and seeds intact. Discard stem and seeds.

Ingredients you will need

Red Pepper

Seeds

Combine chili powder, salt, and 1/4 teaspoon black pepper; sprinkle evenly over chicken and pepper quarters.

Ingredients you will need

Pepper

Chili Powder

Whole Chicken

Salt

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).

Ingredients you will need

Cooking Spray

Equipment you will use

Grill

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.

Ingredients you will need

Whole Chicken

Pepper

Equipment you will use

Grill

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.

Ingredients you will need

Tortilla Chips

Whole Chicken

Lettuce

Cheese

Pepper

Beans

Equipment you will use

Bowl

Equipment

Grill

Bowl

Ingredients

Servings:

no-oil baked tortilla chips 425grams

black beans, drained and rinsed 59milliliters

fat-free Catalina dressing 1teaspoon

chili powder 0teaspoons

ground black pepper 946milliliters

shredded iceberg lettuce 57grams

1/2 cup shredded reduced-fat Cheddar cheese 59milliliters

chutney 59milliliters

finely chopped onion 1large

sweet red pepper 0teaspoons

salt 454grams

skinned, boned chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.