 | | Directions | - Combine barbecue sauce and taco seasoning in bag; mix well. Add chicken to bag, seal and gently toss to coat all of the chicken with the barbecue mixture. Place in refrigerator on a plate while you prepare the salad.
- Rinse the lettuce and pull apart into bite sized pieces, placing them in the salad bowl. Do the same with the spinach leaves. Add the carrots and the red peppers to the salad mixture. Toss lightly.
- Remove chicken from refrigerator and place on (pre-heated) grill over medium heat.
- Grill for approximately 10 minutes each side or until chicken is no longer pink in the center.
- Remove from heat and cut into bite size pieces, add to salad and toss to mix evenly.
- Sprinkle your favorite balsamic vinegarette dressing over the salad and serve immediately.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: large plastic resealable bag, salad bowl
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 4 large boneless, skinless chicken breasts |
| - | | 4 cups iceberg lettuce |
| - | | 2 cups spinach leaves |
| - | | 1/2 cup red bell peppers, cut into small chunks |
| - | | 1/4 cup carrots, shredded |
| - | | 1 cup barbecue sauce |
| - | | 1 package taco seasoning |
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