Mexican Chicken Salad

 Bottled Thousand Island dressing and lime juice temper the heat from the spiced chicken and pepper cheese in this chopped salad. Tortilla chips offer a pleasing crunch.

Ingredients

    2 teaspoons chili powder
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon ground cumin
    1/4 teaspoon garlic powder
    3 tablespoons fresh lime juice (from 1 lime)
    1 1/2 pounds boneless, skinless chicken breast halves, slightly pounded to flatten
    2 tablespoons vegetable oil
    2/3 cup bottled Thousand Island dressing
    2 small heads romaine hearts (about 14 ounces total), cleaned and torn into bite-size pieces
    4 ounces pepper-Jack cheese, cut into thin strips
    1 ripe avocado, halved lengthwise, pitted, peeled and cut crosswise into thin strips
    1/2 medium-size red onion, thinly sliced
    1 cup grape tomatoes, each halved
    2 cups lime-flavored tortilla chips, broken into bite-size pieces
 

Directions

1. In small dish, combine chili powder, oregano, salt, pepper, cumin and garlic powder. Stir in 1 tablespoon of the lime juice. Spread onto both sides of flattened chicken breasts.
2. In large skillet, heat oil over medium-high heat. Add chicken; saute until lightly browned, 3 to 4 minutes. Flip over; saute until internal temperature registers 170 degrees F on instant-read thermometer, about 4 minutes. Transfer to cutting board.
3. In small bowl, whisk together remaining 2 tablespoons lime juice and Thousand Island dressing.
4. In large bowl, toss together romaine, cheese, avocado, onion and tomatoes. Add salad dressing mixture; toss.
5. Slice chicken into bite-size pieces. Add along with tortilla chips to bowl; toss. Serve immediately with extra chips on side. Makes 6 servings.

nutrition information

Per Serving: 

cal. (kcal) 498, 

Fat, total (g) 32, 

chol. (mg) 90, 

sat. fat (g) 8, 

carb. (g) 22, 

fiber (g) 4, 

pro. (g) 31, 

sodium (mg) 667, 

Percent Daily Values are based on a 2,000 calorie diet
 

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