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Grilled Chicken and Squash Salad with Lime-Taco Dressing

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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This recipe pairs hot off the grill chicken and squash with cool, crisp greens.
Created Jun 30, 2010
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  • 4 boneless, skinless chicken breast halves (1 1/4 lbs/ 625 g)
  • 1 small butternut squash, peeled and cut into 1-to 1 1/2-inch pieces (about 3 cups/ 750 mL)
  • 1 medium red onion, sliced
  • 1 bag (284 g) torn mixed salad greens (romaine, iceberg and leaf lettuce or another mix)
  • 1 medium avocado, pitted, peeled and diced
  • 2 tbsp (25 mL) chopped fresh cilantro

  • 3/4 cup (175 mL) frozen limeade concentrate, thawed
  • 1/3 cup (75 mL) olive or vegetable oil
  • 2 tbsp (25 mL) honey
  • 1/4 tsp (1 mL) ground ginger
  • 1 pouch Old El Paso* Taco Seasoning Mix


  • 1
    Heat coals or gas grill for direct heat. Make Lime-Taco Dressing. Use about 1/4 cup dressing for grilling; reserve remaining dressing to drizzle on salad. Toss squash and onion with about 2 tablespoons dressing for grilling in large bowl. Place squash and onion in grill basket.
  • 2
    Place chicken and grill basket on grill. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning chicken once and shaking grill basket or stirring vegetables occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Brush chicken and vegetables with remaining dressing for grilling during last 5 minutes of grilling.
  • 3
    Arrange salad greens on large platter. Top with avocado, squash and onion. Cut each chicken breast into slices; fan over vegetables. Drizzle with reserved dressing. Sprinkle with cilantro.

Nutrition Information

No nutrition information available for this recipe
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