Recipe - Grilled Chicken Taco Salad

DRESSING
1/3 cup Purchased reducedcalorie
French dressing, * see note
1/3 cup Thick and chunky salsa
One fourth cup Green onions; cut or sliced up

SALAD
4 Boned and skinned chicken
breast halves
One half teaspoon Chili powder
One fourth teaspoon Garlic powder
4 cup Shredded lettuce
2 md Tomatoes; chopped
1 cup Reduced fat Cheddar cheese;
shredded
One half cup Tortilla chips; *see note
One fourth cup Nonfat sour cream

GRILL DIRECTIONS: In a small bowl, combine all dressing ingredients; blend
well. Refrigerate until serving time. Heat grill. Place 1 chicken breast
half between 2 pieces of plastic wrap or waxed paper. Working from center,
gently pound chicken with flat side of meat mallet or rolling pin until
about One fourth inch thick; remove wrap. Repeat with remaining chicken breast
halves. Sprinkle chicken with chili powder and garlic powder. When ready to
grill, place chicken on gas grill over medium heat or on charcoal grill 4
to 6 inches from mediumhigh coals. Cook 5 to 10 minutes or until chicken
is fork tender and juices run clear, turning once. Arrange lettuce,
tomatoes and cheese on 4 individual salad plates. Cut chicken crosswise
into slices; place over lettuce mixture. Arrange tortilla chips around edge
of each plate. Drizzle dressing over each salad; top with sour cream.

BROILER DIRECTIONS: Prepare recipe as directed above. Place chicken on
broiler plan. Broil 4 to 6 inches from heat for 5 to 10 minutes or until
chicken is fork tender and juices run clear, turning once. Continue as
directed above.

NOTES : I used fat free Catalina salad dressing and low fat baked tortilla
chips.
Recipe by: Easy Chicken Recipes/Pillsbury 1995 Posted to TNT Prodigy's
Recipe Exchange Newsletter by SilkyKitty SilkyKitty@prodigy.net on Jul
26, 1997