Mexican Chicken Salad Stacks

Name: Mexican Chicken Salad Stacks
Yield: 4
Ingredients: 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total); 1 teaspoon ancho chile powder or chili powder; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon dried thyme, crushed; 1/8 teaspoon salt; 1/8 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 (1/4 cup)

Mexican Chicken Salad Stacks was pinched from <a href="http://www.diabeticlivingonline.com/recipe/chicken/mexican-chicken-salad-stacks/" target="_blank">www.diabeticlivingonline.com.</a>

"When you're in a hurry, simply toss the ingredients together and serve this seasoned-chicken medley in salad bowls...."

INGREDIENTS

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4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)

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1 teaspoon ancho chile powder or chili powder

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1/2 teaspoon dried oregano, crushed

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1/2 teaspoon dried thyme, crushed

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1/8 teaspoon salt

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1/8 teaspoon ground black pepper

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2 tablespoons orange juice

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1 tablespoon olive oil

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1 tablespoon white wine vinegar

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1 teaspoon honey

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4 cups shredded romaine lettuce

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1 avocado, halved, seeded, peeled, and sliced

•

2 oranges, peeled and sectioned

•

1 ounce queso fresco cheese, crumbled, or Monterey Jack cheese, shredded (1/4 cup)

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