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Southwestern Chicken Salad

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“From a Reynolds Foil cookbook.”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. CUT chicken breast halves into 1-inch cubes. Place chicken in an 8x8x2-inch microwave–safe baking dish; sprinkle with taco seasoning mix and toss to coat. Sprinkle with 1 tablespoon lime juice.
  2. COVER dish with Reynolds Plastic Wrap, turning back one edge to vent. Stirring once after 2 minutes, microwave on HIGH 3 to 5 minutes or until chicken is tender.
  3. ARRANGE Romaine lettuce on large platter. Top with rows of chicken, red pepper, avocado slices, tomatoes and cheese. Sprinkle avocado slices with remaining lime juice to prevent darkening.
  4. MIX sour cream and salsa. Garnish with chopped bell pepper, if desired.
  5. COVER platter and dressing with plastic wrap; refrigerate at least 3 hours.

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