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Mexican Chicken Salad Stacks
Diabetic Living Magazine
“These citrus-avocado salad bowls topped with seasoned chicken are the perfect choice when you're in a hurry.”
4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total)
1 teaspoon ancho chile powder or chili powder
½ teaspoon dried oregano, crushed
½ teaspoon dried thyme, crushed
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
4 cups shredded romaine lettuce
1 avocado, halved, seeded, peeled, and sliced
2 oranges, peeled and sectioned
1 ounce queso fresco cheese, crumbled, or Monterey Jack cheese, shredded ( ¼ cup)
1Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until about ½ inch thick. Remove plastic wrap.
2Preheat 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.
3Place 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°F), turning once halfway through broiling. Slice chicken.
4Meanwhile, in a medium bowl, whisk together the orange juice, oil, vinegar, and honey. Add lettuce; toss to coat.
5To assemble, divide lettuce mixture among four dinner plates. Top with sliced chicken, avocado, and orange sections. Sprinkle with cheese.