Taco Chicken Salad

• 1/3 cup fat-free Thousand Island salad dressing
• 1/3 cup salsa
• 1/4 cup reduced-fat sour cream
• 1 teaspoon seasoned salt
• 1 teaspoon garlic powder
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 1/4 teaspoon cayenne pepper
• 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 1 tablespoon olive oil
• 1 medium sweet red pepper, cut into 1/4-inch srips
• 1 medium green pepper, cut into 1/4-inch srips
• 2 teaspoons lime juice
• 12 cups torn romaine
• 1-1/2 cups shredded reduced-fat cheddar cheese
• 1 cup shredded red cabbage
• 1 medium tomato, chopped
• 1 medium carrot, grated
• Tortilla chips

1. In a small bowl, combine the salad dressing, salsa and sour cream. Cover and refrigerate until serving.
2. Combine the seasonings; sprinkle over chicken. In a nonstick skillet, brown chicken in oil for 3 minutes on each side. Add peppers; saute 2-3 minutes longer or until chicken juices run clear. Drizzle with lime juice; keep warm.
3. In a large bowl, toss the romaine, cheese, cabbage, tomato and carrot. Add chicken mixture. Serve over chips; drizzle with dressing.

salad dressing, salsa, sour cream, salt, garlic, salt, cayenne pepper, chicken breasts, olive oil, sweet red pepper, green pepper, lime juice, torn romaine, cheddar cheese, red cabbage, tomato, carrot, tortilla chips

Taken from www.tasteofhome.com/recipes/taco-chicken-salad/ (may not work)