Chipotle Grilled Chicken Taco Salad

Hot weather calls for cool and refreshing meals. This grilled chicken taco salad hits the mark thanks to our Pastamore Chipotle Chili Marinade and Grill Sauce and Pastamore Sriracha and Mango with White Balsamic Vinegar.

Ingredients:
1 lb chicken breast
1/2 cup Pastamore Chipotle Chili Marinade and Grill Sauce
4 servings tortilla chips
8 cups romaine lettuce
4 ounces shredded Mexican cheese
1 pint grape tomatoes
1 cup corn, drained
1/4 cup Pastamore Sriracha Mango with White Balsamic Vinegar
2 Tbsp olive oil
To taste salt and black pepper

Directions:
1. Heat grill to medium-high heat. Add chicken breast to a large mixing bowl along with Pastamore Chiptole Chili Marinade and Grill Sauce. Mix well.

2. Grill chicken breast until minimum internal temperature reaches 165F. Turn once during the cooking process. Allow to rest for 5 minutes and adjust seasoning with salt and black pepper if needed.

3. Rinse lettuce and tomatoes. Cut lettuce into bite-sized pieces. Plate lettuce and top with all ingredients. Slice chicken and add to salad.

4. Pour Pastamore Sriracha Mango with White Balsamic Vinegar into a small mixing bowl. Slowly whisk in the olive oil until blended. Pour over the salad and finish the dish with the tortilla chips.