Grilled Chicken and Squash Salad with Lime-Taco Dressing
Recipe from Betty Crocker

This recipe pairs hot-off-the-grill chicken and squash with cool, crisp greens.


Grilled Chicken and Squash Salad with Lime-Taco Dressing

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Servings: 4 servings
Prep Time: 20 mins
Total Time: 40 mins
Related Categories: Boneless Chicken Breasts, Boneless Chicken Breasts, Grilled Chicken, Grilled Chicken Salad, Grilled Chicken Salad, Salad
 
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Ingredients
  • 4  
    boneless, skinless chicken breast halves (1 1/4 pounds)
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  • 1   small
    butternut squash, peeled and cut into 1- to 1 1/2-inch pieces (about 3 cups)
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  • 1   medium
    red onion, sliced
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  • 1   bag
    torn mixed salad greens (romaine, iceberg and leaf lettuce or another mix) (10 ounces)
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  • 1   medium
    avocado, pitted, peeled and diced
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  • 2   tablespoons
    chopped fresh cilantro
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Lime-Taco Dressing
  • 3/4   cup
    frozen limeade concentrate, thawed
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  • 1/3   cup
    olive or vegetable oil
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  • 2   tablespoons
    honey
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  • 1/4   teaspoon
    ground ginger
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  • 1   envelope
    Old El Paso® taco seasoning mix (1 ounce)
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Directions
1.
Heat coals or gas grill for direct heat. Make Lime-Taco Dressing. Use about 1/4 cup dressing for grilling; reserve remaining dressing to drizzle on salad. Toss squash and onion with about 2 tablespoons dressing for grilling in large bowl. Place squash and onion in grill basket (grill "wok").
2.
Place chicken and grill basket on grill. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning chicken once and shaking grill basket or stirring vegetables occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Brush chicken and vegetables with remaining dressing for grilling during last 5 minutes of grilling.
3.
Arrange salad greens on large platter. Top with avocado, squash and onion. Cut each chicken breast into slices; fan over vegetables. Drizzle with reserved dressing. Sprinkle with cilantro.

Method for Lime-Taco Dressing:
Stir all ingredients in small bowl until well blended.

Tip:
High Altitude (3500-6500 ft): No changes.
Nutrition information
Calories 620 (Calories from Fat 260); Total Fat 29g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 460mg; Total Carbohydrate 59g (Dietary Fiber 7g, Sugars 42g); Protein 31g. Daily Values: Vitamin A 220%; Vitamin C 35%; Calcium 10%; Iron 20%. Exchanges: 2 Starch; 1 Other Carbohydrate; 2 Vegetable; 3 Lean Meat; 4 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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