GRILLED CHICKEN TACO SALAD

The seasoning on the chicken is FANTASTIC. Sometimes we just make the chicken and eat them on tortillas topped with lettuce, cheese and whatever other toppings you like. I highly recommend this recipe if you’re in the mood for some delicious Mexican style food.

Salad:

· Small head of lettuce, torn or cut into bite-size pieces

· 1 pint grape or cherry tomatoes

· 1 small onion, chopped

· 1 can small ripe olives, drained

· Dressing:

· 1/2 small jar of salsa (whatever kind you like)

· 1/2 cup of oil

· Dash of lime juice, optional

· Shredded cheddar cheese

Optional:

· Taco shell bowls

· Sour cream and guacamole

Grilled Chicken:

· 1 to 2 lbs of boneless, skinless chicken

Coating for Chicken:

· 2 TBLS Chili powder

· 1 TBlS ground Cumin

· 1 tsp cinnamon

· 1 tsp sugar

· dash of ground cloves, optional.

· dash of ground cayenne pepper, opt.

· 2 TBLS oil.

· If you like lime, you can add a bit of lime juice, too

Method

Put all the coating ingredients in a plastic bag. You can mix it up by squishing the bag. Drop in the chicken & squish it around until the chicken is all coated. Start the grill. Mix salad ingredients–EXCEPT cheese and dressing–together in a large bowl. Mix dressing in small bowl. Set both aside. Take bag of chicken out to grill. Turn heat to low-medium. Cook chicken through; thighs take a bit longer than breasts. After cooking, set aside. Assembling salad: If using taco bowls, you may want to heat them according to package directions. Toss salad with dressing. Slice the chicken into bite-size pieces. Portion out the salad to individual bowls or plates. Top with several pieces of the chicken and the cheddar cheese. Garnish with sour cream & guacamole, if desired.