4 boneless, skinless chicken
breast halves
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 tablespoons lime juice
1 tablespoon olive oil
2 cups torn spinach leaves
2 cups torn red leaf lettuce
2 cups torn iceberg lettuce
1 cup frozen small sweet peas, thawed
1 cup canned blackeye peas, rinsed, drained
1/2 cup frozen whole kernel corn, thawed
3 roma tomatoes, chopped
4 green onions, sliced
1/4 cup chopped fresh cilantro
Dressing (recipe follows)
1 cup shredded Monterey Jack cheese
1 cup coarsely crushed tortilla chips
Sour cream
Cilantro sprigs
Cut chicken breasts into
strips and place in medium bowl. Add chili powder, cumin, garlic
powder, lime juice and olive oil; stir to coat chicken. Cover
and refrigerate 30 minutes, stirring once.
Remove chicken from marinade
with slotted spoon.
In large nonstick frypan
sprayed with cooking spray, place chicken and saute over medium
high heat about 5 minutes or until lightly browned and no longer
pink.
In large bowl, place spinach,
red leaf lettuce and iceberg lettuce. Toss gently and add sweet
peas, blackeye peas, corn, tomatoes, green onions and cilantro.
Pour Dressing over mixture; toss. Add cheese and tortilla chips;
toss gently.
To serve, place salad
mixture on platter and arrange chicken strips on top. Garnish
with sour cream and cilantro sprigs.
Makes 4 servings.
Dressing: In small bowl,
mix together 1/4 cup white wine vinegar, 3 tablespoons lime juice,
3 tablespoons honey, 1/2 teaspoon garlic pepper and 1/4 teaspoon
crushed red pepper flakes.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe Submitted by Paula McHargue, Richmond, KY