*  Exported from  MasterCook  *
                         Grilled Chicken Taco Salad
 Recipe By     : Easy Chicken Recipes/Pillsbury 1995
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads And Dressings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           purchased reduced-calorie French dressing -- * see note
      1/3  cup           thick and chunky salsa
      1/4  cup           green onions -- sliced
    4                    boned and skinned chicken breast halves
      1/2  teaspoon      chili powder
      1/4  teaspoon      garlic powder
    4      cups          shredded lettuce
    2      medium        tomatoes -- chopped
    1      cup           reduced fat Cheddar cheese -- shredded
      1/2  cup           tortilla chips -- *see note
      1/4  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 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.  
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 NOTES : I used fat free Catalina salad dressing and low fat baked tortilla
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