Layered Grilled Chicken Taco Salad

Ingredients

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

Steps

• 1

  Heat gas or charcoal grill.
• 2

  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.
• 3

  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.
• 4

  In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken, guacamole, cheese, beans and tomato. Cover and refrigerate until ready to serve.
• 5

  Just before serving, drizzle with dressing, and top with crushed tortilla chips.

• Nutrition Information

  Serving Size: 1 Serving

  Calories

  320

  Calories from Fat

  160

  Total Fat

  18g

  27%

  Saturated Fat

  5g

  24%

  Trans Fat

  0g

   

  Cholesterol

  50mg

  17%

  Sodium

  600mg

  25%

  Potassium

  390mg

  11%

  Total Carbohydrate

  22g

  7%

  Dietary Fiber

  4g

  16%

  Sugars

  2g

   

  Protein

  19g