| Mexican Chicken Salad Serves: 6 | ||||
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2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. garlic powder
3 Tblsp. lime juice
1 and 1/2 # boneless, skinless chicken
breast halves, slightly pounded
2 Tblsp. oil
2/3 Cup 1000 Island dressing
2 small heads romaine lettuce
4 oz. pepper jack cheese
1 ripe avocado
1/2 medium size red onion, thinly sliced
1 Cup grape tomatoes, halved
2 Cups lime flavored tortilla chips, broken
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Combine spices and one tablespoon lime juice. Spread on both sides of chicken. Heat oil, saute' chicken about four minutes on each side. Whisk two tablespoons lime juice into dressing. Toss romaine, cheese, avacado, onion, and tomatoes. Cut chicken into pieces and toss into salad. Serve with dressing.
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