Layered Chicken Taco Salad

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/2 tsp. each ground cumin, garlic powder, ground red pepper (cayenne)
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup TACO BELL Thick & Chunky Mild Salsa
• 1 pkg. (10 oz.) torn romaine lettuce
• 1 large tomato, chopped
• 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Taco Cheese
• 4 green onions, sliced

1. Sprinkle chicken with combined seasonings.
2. Cook in nonstick skillet on medium heat 6 to 8 min.
3. on each side or until done (165F).
4. Meanwhile, mix sour cream and salsa until blended.
5. Cut chicken into thin strips.
6. Cover platter with lettuce; top with chicken, tomatoes, cheese and onions.
7. Serve with sour cream mixture.

chicken breasts, ground cumin, s, taco, torn romaine lettuce, tomato, milk, green onions

Taken from www.kraftrecipes.com/recipes/layered-chicken-taco-salad-180518.aspx (may not work)