How to cook Mexican Chicken Salad,healthy easy recipe
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.
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
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.
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.
In small bowl, whisk together remaining 2 tablespoons lime juice and Thousand Island dressing.
In large bowl, toss together romaine, cheese, avocado, onion and tomatoes. Add salad dressing mixture; toss.
Slice chicken into bite-size pieces. Add along with tortilla chips to bowl; toss. Serve immediately with extra chips on side. Makes 6 servings.
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