Grilled Chicken-Taco Salad

Chicken is coated with a chili powder, cumin, cinnamon, and sugar mixture. The chicken is placed atop lettuce, tomato, onion, and olives.

Ingredients:

• Salad:
• Small head of lettuce, torn or cut into bite-size pieces
• 1 pint grape or cherry tomatoes
• 1 small onion, chopped
• 1 can small ripe olives, drained
• Dressing:
• 1/2 small jar of salsa (whatever kind you like)
• 1/2 cup of oil
• Dash of lime juice, optional
• Shredded cheddar cheese
• Optional:
• Taco shell bowls (my kids will eat the salad just to get to the bowl)
• Sour cream and guacamole
• Grilled Chicken:
• 1 to 2 lbs of boneless, skinless chicken.(I prefer thighs, but breast is OK, too)
• Coating for Chicken:
• 2 TBLS Chili powder
• 1 TBlS ground Cumin
• 1 tsp cinnamon
• 1 tsp sugar
• dash of ground cloves, optional.
• dash of ground cayenne pepper, opt.
• 2 TBLS oil.
• If you like lime, you can add a bit of lime juice, too

Directions:

Put all the coating ingredients in a plastic bag. You can mix it up by squishing the bag. Drop in the chicken & squish it around until the chicken is all coated. Start the grill. Mix salad ingredients--EXCEPT cheese and dressing--together in a large bowl. Mix dressing in small bowl. Set both aside. Take bag of chicken out to grill. Turn heat to low-medium. Cook chicken through; thighs take a bit longer than breasts. After cooking, set aside. Assembling salad: If using taco bowls, you may want to heat them according to package directions. Toss salad with dressing. Slice the chicken into bite-size pieces. Portion out the salad to individual bowls or plates. Top with several pieces of the chicken and the cheddar cheese. Garnish with sour cream & guacamole, if desired.

Number of Servings: 4-6

Notes from the Cook: Usually takes me only 30 minutes or less to get it on the table.