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
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2 teaspoons chili powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon ground cumin
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1/4 teaspoon garlic powder
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3 tablespoons fresh lime juice (from 1 lime)
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1-1/2 pounds boneless, skinless chicken breast halves, slightly pounded to flatten
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2 tablespoons vegetable oil
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2/3 cup bottled Thousand Island dressing
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2 small heads romaine hearts (about 14 ounces total), cleaned and torn into bite-size pieces
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4 ounces pepper-Jack cheese, cut into thin strips
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1 ripe avocado, halved lengthwise, pitted, peeled and cut crosswise into thin strips
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1/2 medium-size red onion, thinly sliced
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1 cup grape tomatoes, each halved
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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
Calories 498, Total Fat 32 g, Saturated Fat 8 g, Cholesterol 90 mg, Sodium 667 mg, Carbohydrate 22 g, Fiber 4 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet
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