Grilled Chicken Salad
Grilled Chicken Salad might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 13g of protein, 8g of fat, and a total of 201 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up grapeseed oil, celery, wholemilk greek yogurt, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.
Instructions
Preheat grill to high heat.
Coat the chicken breasts with the grapeseed oil and salt and pepper.
Grill the chicken for 10 - 15 minutes per side or until no longer pink and the juices run clear.
Remove the chicken from the grill and set aside until cool enough to handle.
While the chicken is grilling cut the celery and green onions into small dice.
In a small mixing bowl add the yogurt, enchilada sauce, chopped chili, celery and green onions. Stir. Season with salt and pepper to taste.
Once the chicken has cooled, cut into small pieces, there will be about 4 cups of meat.
Place into a large mixing bowl.
Add the yogurt dressing. Stir.
Serve with lettuce leaf cups or flour tortillas.