Chicken Fajita Salad

Ingredients

• 0.5 pound chicken breast tenders 
• 0.5 teaspoon chili powder 
• 2 tablespoons green onions sliced
• 0.3 teaspoon ground cumin 
• 1 tablespoon juice of lime 
• 1 ounce monterrey jack cheese shredded reduced-fat
• 2 tablespoons nonfat cream alternative sour
• 0.1 teaspoon pepper 
• 2 cups romaine lettuce shredded
• 0.3 cup chunky salsa 
• 0.1 teaspoon salt 
• 0.5 cup tomatoes seeded chopped

Equipment

• oven
• broiler pan

Directions

1. Place chicken in a shallow dish.
2. Combine lime juice and next 4 ingredients; pour over chicken, turning to coat. Cover and marinate in refrigerator 45 minutes.
3. Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 to 8 minutes or until done, turning after 4 minutes.
4. Remove from oven; slice chicken into 1/2-inch strips, and set aside.
5. Place 1 cup lettuce on each of 2 salad plates, and top evenly with chicken, tomato, and remaining ingredients.