This is one of my favorite lettuce-based chicken salads (as opposed to mayonnaise-bound types). Very refreshing on a hot summer day.
Recipe from Weight Watchers' Take Out Tonight!
1/2 c. prepared salsa
1/4 c. chopped red onion
2 T. chopped fresh cilantro
1 T. fresh lime juice
1 T. balsamic vinegar
1 t. Dijon mustard
1/4 t. salt
Puree above ingredients in a blender. Set aside.
4 (1/4-pound) skinless boneless chicken breasts
1 T. Cajun seasoning
1 t. olive oil
4 c. mixed salad greens
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 tomato, chopped
1/2 avocado, peeled and chopped
Sprinkle both sides of the chicken with the Cajun seasoning. Heat a medium nonstick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook until lightly browned and just cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand 5 minutes, then slice into 1/2-inch-thick strips.
Place the salad greens and bell peppers in a large bowl. Top with the chicken strips, tomato, and avocado. Serve with the Salsa Vinaigrette.