Mexican Chicken Salad

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.