Chicken Fajita Salad

Ingredients

• 1 tsp chili powder 
• 0.5 cup natural milk colby & monterey jack cheese crumbles 2% kraft
• 8 cups torn leaf lettuce 
• 0.3 cup juice of lime 
• 0.5 cup lite ranch dressing kraft
• 1  bell pepper green red quartered
• 0.3 cup onions red chopped
• 1 lb chicken breasts boneless skinless

Equipment

• bowl
• grill

Directions

1. Mix lime juice and chili powder; pour over chicken in shallow glass dish. Turn chicken to evenly coat both sides of each breast. Refrigerate 20 min. to marinate.
2. Heat grill to medium heat.
3. Remove chicken from marinade; discard marinade. Grill chicken and peppers 5 min. on each side or until chicken is done (165F).
4. Cut chicken and peppers into strips; place in large bowl.
5. Add lettuce and onions; mix lightly. Top with cheese and dressing.