Mexican Chicken Salad

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.
Makes 6
Prep 20 m
Cook 7 m



  1. 1 of 5 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. 2 of 5 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. 3 of 5 In small bowl, whisk together remaining 2 tablespoons lime juice and Thousand Island dressing.
  4. 4 of 5 In large bowl, toss together romaine, cheese, avocado, onion and tomatoes. Add salad dressing mixture; toss.
  5. 5 of 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 for Mexican Chicken Salad
Servings Per Recipe: 6
Per Serving: 667 mg sodium, 4 g fiber, 22 g carb., 32 g Fat, total, 498 kcal cal., 31 g pro., 90 mg chol., 8 g sat. fat