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Grilled Chicken and Squash Salad with Lime-Taco Dressing
Grilled Chicken and Squash Salad with Lime-Taco Dressing
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Prep Time:
20 minutes
Total Time:
40 minutes
Grilled chicken and squash served with fresh greens.
Ingredients:
  • 4 boneless, skinless chicken breast halves (1 1/4 pounds)
  • 1 small butternut squash, peeled and cut into 1- to 1 1/2-inch pieces (about 3 cups)
  • 1 medium red onion, sliced
  • 1 bag (10 ounces) torn mixed salad greens (romaine, iceberg and leaf lettuce or another mix)
  • 1 medium avocado, pitted, peeled and diced
  • 2 tablespoons chopped fresh cilantro
  • 3/4 cup frozen limeade concentrate, thawed
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons honey
  • 1/4 teaspoon ground ginger
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
Instructions:
  • Preheat your grill for direct heat. Prepare the Lime-Taco Dressing. Dress the squash and onion with 2 tablespoons of the dressing and reserve the remaining for serving. Transfer the dressed squash and onion to a grill basket or wok.
  • Grill chicken and vegetables on medium heat, turning once, for 15-20 minutes until chicken is no longer pink and vegetables are tender. Brush with remaining dressing in the last 5 minutes of grilling.
  • Place a bed of salad greens on a large platter. Layer on slices of avocado, squash, and onion. Slice the chicken breasts and arrange the slices over the vegetables. Drizzle the mixture with the reserved dressing and finish off with a sprinkle of fresh cilantro.

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