Chicken Fajita Salad

• 1/2 pound chicken breast tenders
• 1 tablespoon plus 1 teaspoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Vegetable cooking spray
• 2 cups shredded romaine lettuce
• 1/2 cup seeded, chopped tomato
• 2 tablespoons sliced green onions
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
• 2 tablespoons nonfat sour cream alternative
• 1/4 cup chunky salsa

1. Place chicken in a shallow dish. Combine lime juice and next 4 ingredients; pour over chicken, turning to coat. Cover and marinate in refrigerator 45 minutes.
2. Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 8 minutes or until done, turning after 4 minutes. Remove from oven; slice chicken into 1/2-inch strips, and set aside.
3. Place 1 cup lettuce on each of 2 salad plates, and top evenly with chicken, tomato, and remaining ingredients.

chicken, lime juice, chili powder, ground cumin, salt, pepper, vegetable cooking spray, shredded romaine lettuce, tomato, green onions, cheese, nonfat sour cream alternative, chunky salsa

Taken from www.myrecipes.com/recipe/chicken-fajita-salad (may not work)