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.

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.