Grilled Mexican Chicken Salad with Sweet Potato Fries
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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


8 ounces McCain® Sweet Potato Crinkle Fries
4 whole5-ounce chicken breasts
1 tablespoon extra-virgin olive oil
to tasteblack pepper, freshly ground 
to tastekosher salt

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
4 tablespoons sour cream
4 tablespoons salsa
cilantro for garnish


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.