Chicken Taco Salad Name: Brandi Thomas Base: Shaw AFB Recipe: INGREDIENTS: 4 boneless skinless chicken breasts (about 1 1/4 lb) 1 tablespoon Clover Valley® vegetable oil 1 package (1 oz) Old El Paso® taco seasoning mix 6 cups torn iceberg lettuce 1 large tomato, chopped (1 cup) 1 can (3.8 oz) Clover Valley® Salad Olives, drained 1 can (4.5 oz) Old El Paso® chopped green chiles 1/3 cup Clover Valley® French salad dressing 3 cups corn chips Additional French dressing, if desired Prep Time: 30 Min. Start to Finish: 30 Min. DIRECTIONS: 1. Heat gas or charcoal grill. Brush chicken breasts with oil; sprinkle with taco seasoning mix. Let stand at room temperature 5 minutes. 2. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken crosswise into thin slices. 3. In large bowl, mix lettuce, tomato, olives and green chiles. Add salad dressing; toss to coat 4. On each of 4 individual serving plates, arrange about 3/4 cup corn chips. Top each with lettuce mixture and slices of cooked chicken. Serve with additional French salad dressing. To broil chicken, set oven control to broil. Spray broiler pan rack with cooking spray. Place chicken on rack in broiler pan. Broil with tops 4- to 6-inches from heat, about 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). 4 servings