I got this recipe from a friend; I haven't tried it yet, but it looks really good. We're having a Front Porch LAN Party tomorrow, and I might make it for that.
Matt's Chicken Taco Salad
8 side or 4 meal servings
Ingredients:
1 pound boneless skinless chicken breast tenders (or cut-up breast)
1 head of green-leaf lettuce (or iceburg if it's all you can get)
1/2 Vidalia onion (or 1 medium Spanish onion), diced
1 medium tomato, diced (about 1 cup)
1 cup canned whole-kernal corn, drained
1 cup black beans, drained and rinsed clean
1 green pepper, diced
1 tub of medium salsa (about 2 cups)
thousand island dressing (about 1/2 bottle)
12 ounces finely shredded Mexican cheese blend
1 bag Tostitos With a hint of Lime
seasoning to taste
two large mixing bowls. For serving, standard soup/salad bowls are ok, but for dinner
portions larger bowls are recommended.
Chicken
Prepare chicken by seasoning it, then marinating tenders in about a cup of salsa. If you are
using chicken breasts, cut into small strips. Put aside in the refridgerator to marinate
while you chop the vegetables. The meat serving is 2 oz for a side, 4 oz for a dinner salad.
Salad base
In a large bowl combine 1 cup of each of the vegetables: tomato, green pepper, onion, corn,
black beans. Toss gently. This is the vegetable base.
Shred lettuce and toss with about 1 cup of cheese in a second bowl. If you will not be
serving all the salad at once, hold off on shredding all the lettuce as it will stay
fresher. (For instance, if doing dinner for 2, only shred half the lettuce, the other half
will make a 2nd meal the next day.)
Spicy Dressing
Combine equal parts thousand island and salsa. Adjust balance to your preference. I
recommend using a really good salsa like Garden Fresh's "Jack's Special" or else a salsa
with smoked chipotle. I have also used a bacon-Thousand island dressing which also had a
nice smoky flavor. You could also use Ranch if you prefer. You will need about 1/2 cup of
each for the whole salad.
When preparations are complete, grill the chicken for about 10 minutes on a George Foreman
grill, turning once.
Assemble the Salads
In serving bowls gently crumble a few Tostito's with a Hint of Lime. Atop that add a layer
of the cheese-tossed lettuce, spoon over an equal amount of the vegetable base, drizzle on
the spicy dressing (1/4 cup for a dinner portion, half that for a side salad), top with
grilled chicken tenders, or dice the grilled chicken if that divides the portions better.
Serve with extra chips, cheese, and dressing available.
Chicken Taco Salad 
