Southwestern Chicken Tenderloin Salad

Light up the grill and prep. Dinner's on in 30 or less!

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1 (1 1/4ounce) package  taco seasoning mix
• 1  lb chicken tenderloins
• 1  large head romaine lettuce, washed, drained and torn
• 12  grape tomatoes
• 1  cup monterey jack cheese, grated (optional)

• Salsa Dressing

• 1⁄4 cup  plus 2 tablespoons salsa
• 2  tablespoons sour cream
• 1  tablespoon  chopped fresh cilantro

Directions

1. For the Salad Dressing: In a small bowl combine salsa, sour cream and cilantro; cover and refrigerate.
2. For the Tenderloins: Spray grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.
3. Sprinkle seasoning mix evenly over each side of tenderloins. Place chicken on grill rack and grill over hot coals 5 minutes and turn.
4. Cook tenderloins 3 to 5 minutes or until the internal temperature reaches 165 degrees F.
5. To serve, divide lettuce between four plates and arrange grape tomatoes over each. Slice tenderloins into thin strips and place over lettuce. Sprinkle with cheese and drizzle with dressing.