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Grilled Chicken and Squash Salad with Lime-Taco Dressing

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

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 (4) 1 Reviews
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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

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

Lime-Taco Dressing

3/4
cup frozen limeade concentrate, thawed
1/3
cup olive or vegetable oil
2
tablespoons honey
1/4
teaspoon ground ginger
1
envelope (1 oz) Old El Paso™ taco seasoning mix

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LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
460mg
460%;
Total Carbohydrate
59g
59%
(Dietary Fiber
7g
7%
  Sugars
42g
42%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
220%;
Vitamin C
35%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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