Grilled Mexican Chicken Salad with Sweet Potato Fries
McCain® Sweet Potato Crinkle Fries finish this delicious
Mexican-inspired salad with a touch of sweetness.
Makes 4 servings
Ingredients
| 8 ounces | McCain® Sweet Potato Crinkle Fries |
| 4 whole | 5-ounce chicken breasts |
| 1 tablespoon | extra-virgin olive oil |
| to taste | black pepper, freshly ground |
| to taste | kosher salt |
Salad
| 8 ounces |
romaine lettuce, torn or cut in bitesize piecesromaine lettuce, torn or cut in bitesize pieces |
| 2 tablespoons | shredded carrots |
| 4 ounces | shredded cheddar cheese |
| 1 pint | cherry tomatoes |
| 4 ounces | prepared ranch dressing, divided use |
Toppings
| 4 tablespoons | sour cream |
| 4 tablespoons | salsa |
| cilantro for garnish | |
Directions
Heat stove top grill or gas grill to medium high.
Brush both sides of the chicken breasts with the olive oil and season with salt and pepper.
Place chicken on the grill and cook for 3 minutes.
Rotate breasts 45 degrees to create diamond grill marks, and then cook for 3 minutes longer. Turn over and repeat on other side. Make sure chicken is cooked internally to 165° F and then remove from the grill.
Meanwhile, prepare sweet potato fries according to package directions.
Toss salad ingredients in 2 ounces of dressing and divide between four serving plates.
Slice each chicken breast and place on top of each salad, and then drizzle the chicken with the remaining dressing.
Top each chicken breast with sweet potato fries, then garnish with the toppings.
Brush both sides of the chicken breasts with the olive oil and season with salt and pepper.
Place chicken on the grill and cook for 3 minutes.
Rotate breasts 45 degrees to create diamond grill marks, and then cook for 3 minutes longer. Turn over and repeat on other side. Make sure chicken is cooked internally to 165° F and then remove from the grill.
Meanwhile, prepare sweet potato fries according to package directions.
Toss salad ingredients in 2 ounces of dressing and divide between four serving plates.
Slice each chicken breast and place on top of each salad, and then drizzle the chicken with the remaining dressing.
Top each chicken breast with sweet potato fries, then garnish with the toppings.