Mexican Chicken Salad Stacks
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until about 1/2 inch thick. Remove plastic wrap.Advertisement
Preheat broiler. In a small bowl, stir together chile powder, oregano, thyme, salt, and black pepper. Sprinkle spice mixture evenly over chicken pieces; rub in with your fingers.
Place chicken on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is tender and no longer pink (170 degrees F), turning once halfway through broiling. Slice chicken.
Meanwhile, in a medium bowl, whisk together the orange juice, oil, vinegar, and honey. Add lettuce; toss to coat.
To assemble, divide lettuce mixture among four dinner plates. Top with sliced chicken, avocado, and orange sections. Sprinkle with cheese.
4 protein, 1 1/2 fat, 1 vegetable, 1/2 fruit