Grilled Chicken Chili Salad
4 chicken breast halves, rubbed with olive oil
Salt and pepper
Montreal Chicken Seasoning (optional)
4 thick slices onion (left as the whole "round" in one piece), rubbed with olive oil
Romaine or leafy green lettuce, torn into bite-size pieces
Frozen corn, thawed
1 can vegetarian chili, heated
Sour cream (I use light!)
Grated cheddar cheese
Texas Toast Chili Lime Tortilla Strips (I found these at Walmart by the salad dressing!)
Sprinkle the chicken with the chili powder, salt, pepper, and chicken seasoning on both sides. Grill chicken and onions on the BBQ until done. Slice the chicken in thin pieces and cut the onion slice into quarters so you have bite-size strips.
Divide lettuce onto individual plates and sprinkle with a good handful of corn, followed by the grilled onion. Lay the sliced chicken down the center and then top with one-fourth of the chili. Add a line of sour cream and salsa over the chili and then top with the cheese and tortilla strips. Makes 4 servings.
TIP: The onions will be slightly charred and tender when done, but to make it easy we just usually grill the onions and chicken the same length of time. Also, if you can't find the tortilla strips, some crushed Tostito's Lime Tortilla Chips would work just as well, or any other chip that you think sounds good!
BONUS TIP: I like to stir my salad all together once I've plated it because everything gets nice and coated with the chili, sour cream, and salsa!