Ingredients

The following ingredients have 4 Servings
  • 1/3 cup ranch dressing
  • 2 tablespoons sour cream
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 lb boneless skinless chicken breasts
  • 2 teaspoons vegetable oil
  • 4 cups coarsely chopped romaine lettuce
  • 1 package (8 oz) guacamole
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/2 cup (from 15-oz can) Progresso™ black beans, drained, rinsed
  • 1/2 cup chopped plum (Roma) tomato
  • 2 cups (about 2 oz) tortilla chips, slightly crushed

Instruction

  • Heat gas or charcoal grill.
  • In small bowl, mix ranch dressing, sour cream and 1 teaspoon of the taco seasoning mix; stir to completely blend. Cover and refrigerate until ready to serve.
  • Brush chicken with oil; coat with remaining taco seasoning mix (from package). Place chicken on grill over medium heat; cover grill. Cook 15 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool completely in refrigerator (about 20 minutes); chop into bite-size pieces.
  • In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken, guacamole, cheese, beans and tomato. Cover and refrigerate until ready to serve.
  • Just before serving, drizzle with dressing, and top with crushed tortilla chips.