| | Directions | | GRILL DIRECTIONS: in a resealable plastic bag, place chicken and marinade. Turn to coat. Seal bag and refrigerate 1 hour. Meanwhile, in a small bowl combine all dressing ingredients, blend well. Refrigerate to blend flavors. In a large bowl combine all salsa ingredients, gently toss to combine. Heat grill. Drain chicken, reserving marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 - 6 inches from medium coals. Cook 10 - 15 minutes or until chicken is not longer pink, turning and brushing with reserved marinade. Discard any remaining marinade. Cool. Cut chicken into 1/2 inch cubes, stir into salsa. Just before serving, combine salsa mixture and corn chips; toss gently. Put 1 cup lettuce on each of 6 serving plates. Top each with one-sixth of salsa mixture. Garnish with sliced avocado. Serve immediately with dressing. Yield: 6 servings. |
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| Ingredients | | - |  | CHICKEN |
| - | | 4 boneless, skinless, chicken breast halves |
| - | | 1/2 cup teriyaki marinade and sauce |
| - | | DRESSING |
| - | | 1 package Buttermilk ranch salad dressing mix (0.4 ounce pkg) |
| - | | 1/2 cup skim milk |
| - | | 1/4 cup light sour cream |
| - | | 1/4 cup non-fat plain yogurt |
| - | | SALSA |
| - | | 1 can white corn, drained (11 oz. can) |
| - | | 1 can black beans, drained and rinsed (15 ounce can) |
| - | | 1/2 cup red bell pepper, chopped |
| - | | 1/2 cup green bell pepper, chopped |
| - | | 1/2 avocado, peeled & cubed |
| - | | 1/2 cucumber, quartered and thinly sliced (medium) |
| - | | 1 tomato, cubed (medium) |
| - | | 1 ripe mango, peeled, cubed |
| - | | 1 cup Monterey Jack cheese, shredded |
| - | | 1 tablespoon Extra virgin olive oil |
| - | | 4 teaspoons white wine vinegar or rice wine vinegar |
| - | | SALAD |
| - | | 4 cups thin crisp corn chips |
| - | | 6 cups lettuce, torn inch bite sized pieces |
| - | | 1/2 avocado, peeled and sliced |
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