Grill-and-Chill Taco Salad |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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