Ingredients:
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 baby peas, thawed
1 cup canned black-eyed 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
1 cup shredded monterey jack cheese
1 cup coarsely crushed tortilla chips
sour cream
fresh cilantro stems
1/4 cup white wine vinegar
3 tablespoons lime juice
3 tablespoons honey
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon crushed red pepper flakes
Directions:
CHICKEN:.
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.
ASSEMBLY:.
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.
Mix dressing ingredients.
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.
Servings: 4
Time preparation: 30 min.
Time total: 35 min.