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.

Mexican Chicken Salad
Servings: 6 Prep 20 mins Cook 7 mins


  • 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

Make It

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 Facts

Servings Per Recipe: 6; Amount 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.