Grilled Chicken & Mango Corn Salad Recipe

  • 4 boneless, skinless, chicken breast halves
  • 1/2 cup teriyaki marinade and sauce
  • 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
  • 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
  • 4 cups thin crisp corn chips
  • 6 cups lettuce, torn inch bite sized pieces
  • 1/2 avocado, peeled and sliced
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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