| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Salads, And, Dressings |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Purchased reduced-calorie French dressing, * see note |
| 1/3 |
c |
Thick and chunky salsa |
| 1/4 |
c |
Green onions; sliced |
| 4 |
|
Boned and skinned chicken breast halves |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Garlic powder |
| 4 |
c |
Shredded lettuce |
| 2 |
md |
Tomatoes; chopped |
| 1 |
c |
Reduced fat Cheddar cheese; shredded |
| 1/2 |
c |
Tortilla chips; *see note |
| 1/4 |
c |
Nonfat sour cream |
INSTRUCTIONS
DRESSING
SALAD
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 1/4 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 medium-high 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
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