Grilled Chicken Taco Salad
Grilled Chicken Taco Salad. There is something especially cool about eating a salad out of a taco shell. This spicy grilled chicken is combined with greens, beans and vegetables and then topped with a creamy cilantro dressing. This is a perfect flavor combination! So quick, easy and healthy and of course, gluten and dairy free.
Servings 1
Calories 309kcal
Equipment
- George Foreman Grill
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon granulated garlic
- ½ teaspoon sea salt
- 1 skinless chicken breast
- ¼ cup sliced mushrooms
- ¼ cup corn
- ¼ cup tomatoes
- ½ cup mixed greens
- ¼ cup pinto beans
- 4 corn tortillas for taco bowl and olive oil for drizzling
Creamy Cilantro Dressing
- ½ cup raw cashews
- ½ cup water
- ½ cup fresh cilantro
- ½ teaspoon granulated garlic
- 2 tablespoon maple syrup
- 1 lemon, juice of
- ¼ teaspoon lemon zest
Instructions
- Place 4 corn tortillas in oven proof bowl and drizzle with olive oil. I used an 8" bowl. Add tin foil to the middle to create a taco bowl. Bake at 375 until edges are crisp, approximately 10 minutes. Remove foil and bake an additional 3 minutes.
- Marinate chicken in olive oil and spices for 10 minutes. Cook chicken for 10 minutes on each side or until done. Slice chicken after removing from grill.
- Add greens, beans, vegetables to bowl. (either raw or sauteed). Top with sliced grilled chicken.
- Blend all dressing ingredients in high speed blender. Pour cilantro dressing on salad. Top with fresh cilantro and green onions.
Notes
This recipe is for ONE taco bowl and salad. For each salad that you are making add an additional chicken breast, and salad ingredients and tortillas listed above.
You can make this salad with either raw or sauteed vegetables. I have done both, and it is delicious either way.
Nutrition
Serving: 2cups | Calories: 309kcal