Grilled Chicken And Squash Salad With Lime-Taco Dressing

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Betty Crocker
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 boneless, skinless chicken breast halves (1 1/4 pounds)

1 small butternut squash, peeled and cut into 1- to 1 1/2-inch pieces (about 3 cups)

1 medium red onion, sliced

1 bag (10 ounces) torn mixed salad greens (romaine, iceberg and leaf lettuce or another mix)

1 medium avocado, pitted, peeled and diced

2 tablespoons chopped fresh cilantro

3/4 cup frozen limeade concentrate, thawed

1/3 cup olive or vegetable oil

2 tablespoons honey

1/4 teaspoon ground ginger

1 envelope (1 oz) Old El Paso® taco seasoning mix

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