Grill-and-Chill Taco Salad Recipe

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Grill-and-Chill Taco Salad
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Ingredients:

Directions:

  1. Cut four sides lengthwise from red pepper, leaving stem ends and seeds intact. Discard stem and seeds. Combine chili powder, salt, and 1/4 teaspoon black pepper; sprinkle evenly over chicken and pepper quarters.
  2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken and pepper quarters on rack; grill, covered, 4 to 5 minutes on each side or until chicken is done and pepper is tender. Cool slightly; slice chicken and pepper quarters into strips.
  3. Combine chicken and pepper strips, beans, and next 3 ingredients in a large bowl; toss well. Cover and chill 10 minutes or until ready to serve. To serve, place 1 cup lettuce on each of 4 individual serving plates. Arrange chicken mixture evenly over lettuce, and sprinkle each serving with 2 tablespoons cheese. Arrange 6 tortilla chips on each salad plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 222.35 Kcal (931 kJ)
Calories from fat 42.73 Kcal
% Daily Value*
Total Fat 4.75g 7%
Cholesterol 18.52mg 6%
Sodium 699.25mg 29%
Potassium 413.17mg 9%
Total Carbs 33.88g 11%
Sugars 15.53g 62%
Dietary Fiber 4.02g 16%
Protein 9.86g 20%
Vitamin C 57.7mg 96%
Iron 0.7mg 4%
Calcium 83.1mg 8%
Amount Per 100 g
Calories 99.96 Kcal (419 kJ)
Calories from fat 19.21 Kcal
% Daily Value*
Total Fat 2.13g 7%
Cholesterol 8.33mg 6%
Sodium 314.36mg 29%
Potassium 185.75mg 9%
Total Carbs 15.23g 11%
Sugars 6.98g 62%
Dietary Fiber 1.81g 16%
Protein 4.43g 20%
Vitamin C 25.9mg 96%
Iron 0.3mg 4%
Calcium 37.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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