Recipe Summary test

serves 4 (serving size: 1 3/4 cups lettuce, 3/4 cup chicken, 1/2 cup tomatoes, and 12 tortilla strips)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Combine 1/4 teaspoon salt, chili powder, and cumin in a small bowl. Place tortilla strips on a cookie sheet coated with cooking spray; sprinkle with half the cumin mixture. Bake at 425° for 15 minutes or until tortillas are crisp and lightly browned; cool on a wire rack.

  • Combine remaining cumin mixture and chicken in a zip-top plastic bag; shake to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 3 minutes on each side. Add julienne-cut green and red bell pepper and sliced onion; cook 4 minutes or until vegetables are tender, stirring frequently.

  • To make dressing, combine lime juice, olive oil, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Combine lime-juice mixture and lettuce; toss well. Divide lettuce evenly among 4 plates; top each with chicken mixture, tomatoes, and baked tortilla strips.

Nutrition Facts

332 calories; calories from fat 30%; fat 11.3g; saturated fat 1.6g; mono fat 6.9g; poly fat 2.7g; protein 31.1g; carbohydrates 28.6g; fiber 5.8g; cholesterol 66mg; iron 4mg; sodium 394mg; calcium 87mg.