Chicken Nacho Salad
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Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 tsp ground cumin
- 1 tsp garlic salt
- 2 Tbsp olive oil
- 6 cups chopped romaine lettuce
- 1 cup sliced roasted red peppers, drained
- 2 cups shredded Mexican-blend cheese
- 1 cup fresh salsa
- 1 (8-oz) carton sour cream
- 2 avocados, chopped
Instructions
- Pound chicken to 1-inch thickness in a zip-top plastic bag using the heel of your hand; slice chicken into thin strips. Sprinkle with cumin and garlic salt; toss.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes, stirring often, or until chicken is done.
- Divide lettuce and red peppers among bowls. Top with chicken, cheese, salsa, sour cream, and avocado.
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