Ingredients

The following ingredients have 2 Servings
  • 2 pounds chicken breasts
  • Taco Salad dressing
  • 2 cups grape tomatoes
  • 3 cups romaine lettuce
  • 1 cup shredded cheddar cheese
  • 15 ounce can black beans
  • 15 ounces corn (canned or frozen)
  • 6 ounces canned black olives
  • 1 hass avocado
  • 1 lime zest and the juice
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup taco sauce
  • 1/2 cup plain greek yogurt
  • 1/2 cup ranch dressing

Instruction

  • Mix all spices, brown sugar, olive oil and lime together in a small bowl.
  • Slice your chicken breast into to thin slices so you end up with 4-6 thin but wide pieces of chicken breast.
  • Rub the chicken with the mixture and place in the fridge for at least 20 minutes.
  • Grill the chicken at 375 for 6 minutes on each side until the internal temperature reaches 160°.
  • Remove from the grill and let sit for 5 minutes before slicing.
  • While the chicken is sitting, prep your salad ingredients.
  • Wash and chop the romaine lettuce. And place into bowls or on plates.
  • In a small bowl mix taco sauce, greek yogurt and ranch dressing and set aside.
  • Was the tomatoes and dice them, and place on top of the lettuce.
  • Drain the olives and slice them and place on top of the salad.
  • Rinse the canned corn and heat in the microwave for 2 minutes. If using frozen bagged corn heat the corn according to the package and then put on top of the salad.
  • Rinse the black beans and pour into a bowl and heat in the microwave for 2 minutes and then put on top of the salad.
  • Peel and slice the avocado and place on top of the salad.
  • Shred and sprinkle the cheese on top of the salad.
  • Slice the chicken once fully rested and place on top of the salad.
  • Drizzle with the homemade taco salad dressing.