Santa Fe Chicken Salad

With spring just around the corner, I thought it would be nice to make a salad for dinner. The lettuce and fresh vegetables always taste so fresh in the spring!


serves 8 ( 8 points +)

• 1 pint cherry tomatoes, halved
• 1 English cucumber sliced
• 1 medium avocado, diced
• 16-24 c. Romaine lettuce
• 1 c. shredded part-skim mozzarella
• 2 lbs. boneless, skinless chicken breasts, sliced into cutlets for grilling
• 1 tsp. olive oil
• 1 T. lime juice
• 1 T. chili powder
• salt, pepper and garlic powder to taste
• 1 c. tortilla strips (pre-packaged)

Dressing:

• ¼ c. low-fat buttermilk
• ¼ c. light mayonnaise
• 2 tsp. Dijon mustard
• 1 T. cider vinegar
• salt, pepper and garlic powder to taste

In a small bowl, whisk together olive oil and lime juice. Brush chicken with olive oil mixture.

In another small bowl, combine chili powder, garlic powder, salt and pepper. Sprinkle over chicken on both sides.

Heat a grill coated with nonstick spray. Grill chicken until no longer pink. Slice thinly.

Place equal amounts of lettuce, tomatoes, cucumber and avocado on each plate. Top with equal amounts of chicken, 2 T. mozzarella and 2 T. tortilla strips. Drizzle each plate with 2 T. dressing.

For dressing, whisk together all ingredients. Refrigerate until serving.