Grilled Ancho Chicken Taco Salad

• FOR THE MARINADE:
• 2 cloves Garlic, Smashed And Minced
• 1 Tablespoon Ancho Chili Pepper
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• 1 Tablespoon Olive Oil
• 1 Tablespoon Water
• 1-1/2 pound Boneless, Skinless Chicken Breasts
• _____
• FOR THE SALAD:
• 2 whole Heads Of Lettuce (Romaine Or Green Leaf, Etc; Chopped)
• 1 whole Small Red Pepper, Diced Large
• 1/2 whole Tomato, Diced Large
• 1 ear Sweet Corn, Cooked And Cut Off The Cob
• 1/4 whole Red Onion, Sliced Very Thin
• 1 whole Handful Fresh Cilantro, Chopped
• 4 ounces, weight Cheddar Cheese, Freshly Grated
• 2 whole Handfuls Of Blue Corn Tortilla Chips, Crushed, Or More To Taste
• 1 Tablespoon Catalina Dressing Or Hot Sauce Per Serving To Taste
• Optional Ingredients: Fresh Avocado Slices And Lime Juice, To Taste

1. For the Marinade and Chicken:
2. Preheat oven to 350 degrees. Mince garlic and combine it with the ancho chili pepper, salt, pepper. Drizzle in the olive oil and thin out with a taablespoon of water. Coat the chicken on both sides well. Let marinate for 15-20 minutes at room temperature. Cook the chicken on each side (in hot grill pan or regular grill) for 2-3 minutes per side on medium-high heat. Remove to a baking sheet and finish cooking in the oven for 10 minutes or until the chicken is completely cooked. Let rest for at least 5 minutes (under foil) and then slice into bite size strips.
3. For the Salad: Combine all prepared veggies and other salad ingredients and toss. Serve the salad on a plate and top with sliced cooked chicken. Drizzle with Catalina dressing or your favorite hot sauce. Enjoy!

garlic, ancho chili pepper, kosher salt, black pepper, olive oil, water, chicken breasts, salad, etc, red pepper, tomato, sweet corn, ubc, cilantro, cheddar cheese, tortilla chips, ingredients

Taken from tastykitchen.com/recipes/salads/grilled-ancho-chicken-taco-salad/ (may not work)