Tonight's Dinner: Chicken taco salad

One of my favorite Mexican-inspired meals is this chicken taco salad. It has all the delicious flavors of a taco, but it's much healthier. Instead of taco meat, you've got grilled chicken. Instead of flour tortillas, you've got corn tortilla chips, plus a lot of lettuce, tomatoes, kidney beans, and, of course, cheese. Add a little dressing and some salsa and you've got a delicious alternative to fast food.

Chicken Taco Salad

Ingredients

• 2 boneless, skinless chicken breasts
• 2 cups romaine lettuce, chopped
• 2 tomatoes, diced
• 1 avocado, diced
• 1, 15-ounce can kidney beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup fresh salsa
• 1/3 cup thousand island dressing

Directions

1. Grill the chicken breasts so they're no longer pink inside, about 3 minutes per side; remove from grill and let cool.
2. While chicken cools, mix together lettuce, tomatoes, avocado, kidney beans, cheese, and salsa. Chop the cold chicken and add it to salad; pour in thousand island dressing and toss to coat; serve immediately.

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