Grilled Chicken Taco Salad with Chili Grande Dressing

Serves 4

Chili Grande Dressing

• 1/2 cup sour cream
• 2 tablespoons Raven’s Original Chili Grande spice blend
• 1 tablespoon lime juice
• 1 small serrano pepper, finely chopped (optional)

1. Mix together all ingredients in a small mixing bowl. Season with salt and pepper and set aside.

Taco Salad

• 2 boneless, skinless chicken breasts
• 4 small taco salad bowls
• 1 small avocado, diced
• 1 bag shredded romaine lettuce
• 1/2 pint grape tomatoes, sliced in half lengthwise
• 1 cup shredded cheddar cheese
• 1 cup crispy tortilla strips
• Raven’s Original Mango Salsa

1. Preheat grill on medium heat for 10 minutes.
2. Rinse chicken and pat dry. Season all over with salt and lemon pepper.
3. When grill is hot, grill chicken until cooked through, about 10 minutes total. Remove from the grill, and chop or shred. Set aside while assembling the salads.
4. Fill each taco salad bowl with the lettuce, tomatoes, cheese and chicken. Top with the tortilla strips, Mango Salsa and drizzle with the Chili Grande dressing.