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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.
6 Servings - 20 min -
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Servings:6  | Calories:525 | Total Fat:33g  | Chol:97mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 33g
51 %
Sat Fat 7g
35 %
Total Carb 26g
9 %
Fiber 6g
24 %
Sugars 7g
Cholesterol 97mg
32 %
Sodium 781mg
33 %
Protein 32g
65 %
37% Others combined
24% Boneless, skinless chicken breast halves
19% Tortilla chips
18% Thousand Island dressing
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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