Rainbow Grilled Chicken Salad Recipe By Tasty

Steps:

• Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
• Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
• In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
• In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
• Add the chicken strips. Gently toss salad with the sour cream dressing.
• Garnish with avocado slices and tortilla strips.
• Enjoy!

Steps:

• Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water., Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
• Place the chicken on a greased roasting tray and season both sides with salt and pepper.
• Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
• Let the chicken rest for 5 minutes before dicing.
• In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
• Portion the salad among serving bowls and top with more dressing, if desired.
• Enjoy!