Grilled Mexican Chicken Salad
Half
15 min
Ingredients:
- 1 Bag of McCain Sweet Potato Fries
- 2 chicken breasts cut into strips
- 1 tablespoon extra virgin olive oil
- Black pepper and Salt
- 4 ounces romaine lettuce, trimmed or cut into small pieces
- 2 tablespoons grated carrots
- 2 ounces shredded cheddar cheese 5 cherry tomatoes
- 2 ounces prepared ranch dressing Cilantro for garnish
Instructions:
- Heat grill to medium high heat.
- Brush both sides of the breasts with olive oil and season with salt and pepper.
- Place the chicken on the grill and cook. Make sure the chicken is cooked internally before removing
- Prepare the sweet potatoes in the oven at 425 F/218 C for 12 minutes or in the AirFryer at 350 F/ 176 C for 10 minutes.
- Mix the salad ingredients with a little of the dressing.
- Place the chicken on top of the salad, and then drizzle the remaining dressing.
- Cover each chicken breast with the potatoes, then decorate with the ingredients.
