Grilled Ancho Chicken Taco Salad

For the Marinade and Chicken:
Preheat oven to 350 degrees. Mince garlic and combine it with the ancho chili pepper, salt, pepper. Drizzle in the olive oil and thin out with a taablespoon of water. Coat the chicken on both sides well. Let marinate for 15-20 minutes at room temperature. Cook the chicken on each side (in hot grill pan or regular grill) for 2-3 minutes per side on medium-high heat. Remove to a baking sheet and finish cooking in the oven for 10 minutes or until the chicken is completely cooked. Let rest for at least 5 minutes (under foil) and then slice into bite size strips.

For the Salad: Combine all prepared veggies and other salad ingredients and toss. Serve the salad on a plate and top with sliced cooked chicken. Drizzle with Catalina dressing or your favorite hot sauce. Enjoy!