This recipe pairs hot-off-the-grill chicken and squash with cool, crisp greens.
boneless, skinless chicken breast halves (1 1/4 pounds)
small butternut squash, peeled and cut into 1- to 1 1/2-inch pieces (about 3 cups)
medium red onion, sliced
bag (10 ounces) torn mixed salad greens (romaine, iceberg and leaf lettuce or another mix)
medium avocado, pitted, peeled and diced
tablespoons chopped fresh cilantro
cup frozen limeade concentrate, thawed
cup olive or vegetable oil
teaspoon ground ginger
envelope (1 oz) Old El Paso™ taco seasoning mix
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”).
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.
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.
Choose avocados that are firm but give slightly to gentle pressure. Because avocados begin to turn brown after being cut, wait to add them to recipes until just before serving so that they retain their bright color.
Grill baskets are perfect for cut-up vegetables. A hinged basket can be flipped easily to turn everything at once and ensure even cooking.
Butternut squash is peanut shaped with a peel that ranges in color from cream to yellow. Inside, the flesh is bright orange and very sweet. For the best flavor, choose a firm, unblemished squash.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.