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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  • prep time 20 min
  • total time 40 min
  • ingredients 11
  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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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.