Chili's Chicken Club Tacos

I went to Chili's a while back with my awesome sister-in-law, Carrie.  I love Chili's, but I don't eat there nearly as often as I'd like.  However when I'm there, I do the unthinkable and take notes on the menu so I can make my own knock-off versions at home.  Their food is so simple and fresh, not to mention pretty easy to recreate.

The marinated, grilled chicken is the key to making these tacos delicious.  If you can plan ahead and marinate the chicken overnight or for at least a few hours, you won't be sorry.  When you're grilling thin strips of chicken, line the grill with aluminum foil to prevent the chicken from falling through the grill.  The rest is just using fresh, delicious produce and crispy bacon.

Chili's Chicken Club Tacos

Serves 6-8

4 boneless skinless chicken breasts, cut into half inch slices

1 pkg. McCormick grill mates southwest flavor, made according to package directions

8-10 slices bacon, cooked until crispy

Fresh flour tortillas

Fresh lettuce

Diced tomatoes

Shredded cheddar and Monterrey jack cheese

Southwest or Chipotle Ranch dressing

Marinate the chicken in the Southwest marinade overnight or for at least 4 hours.  Then grill the chicken until cooked through.  (Don't forget to line the grill with aluminum foil to prevent the chicken from falling through the grill.)  While the chicken is grilling, cook the tortillas according to package directions.  To assemble, place a few chicken strips in the center of each tortilla.  Top with lettuce, cheese, diced tomatoes, bacon and salad dressing.  Serve with beans or Mexican rice.

Source: A Mommy's original recipe