This refreshing salad is especially quick and easy because the chicken is cooked in the microwave. Use the photo as a guide to arranging the ingredients, and you'll have a dish that tastes and looks as good as what you get in a restaurant.
cost per recipe: $10.30
The price is determined by the national average.
pound skinless, boneless chicken breast halves, cut into 1-inch cubes
teaspoons taco seasoning mix
tablespoons lime juice
head romaine lettuce, cut into strips
large green or red bell pepper, chopped (about 1 cup)
large ripe avocado, pitted, peeled and sliced (about 1 cup)
large tomato, cut into wedges
cup shredded Cheddar cheese(about 4 ounces)
cup light sour cream
cup Pace® Chunky Salsa
Place chicken into an 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle the chicken with the taco seasoning and toss to coat. Drizzle the chicken with 1 tablespoon lime juice. Cover the dish with microwavable plastic wrap, turning back one corner to vent.
Microwave on HIGH for 4 minutes or until the chicken is cooked through, stirring once halfway through cooking.
Arrange the lettuce on a platter. Top with the chicken, pepper, avocado, tomatoes and cheese. Drizzle the avocado with the remaining lime juice.
Stir the sour cream and salsa in a small bowl. Garnish with additional pepper, if desired. Cover the platter and the sour cream mixture with the plastic wrap and refrigerate for 3 hours. Drizzle the salad with the sour cream mixture before serving.