Cooking Directions

• Place chicken into an 8 x 8 x 2-inch microwave-safe baking dish. Sprinkle the chicken with the taco seasoning and toss to coat. Drizzle the chicken with 1 tablespoon lime juice. Cover the dish with microwavable plastic wrap, turning back one corner to vent.Microwave on HIGH for 4 minutes or until the chicken is cooked through, stirring once halfway through cooking.Arrange the lettuce on a platter. Top with the chicken, pepper, avocado, tomatoes and cheese. Drizzle the avocado with the remaining lime juice.Stir the sour cream and salsa in a small bowl. Garnish with additional pepper, if desired. Cover the platter and the sour cream mixture with the plastic wrap and refrigerate for 3 hours. Drizzle the salad with the sour cream mixture before serving.

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes3 teaspoons taco seasoning mix3 tablespoons lime juice1 head romaine lettuce, cut into strips1 large green or red bell pepper, chopped (about 1 cup)1 large ripe avocado, pitted, peeled and sliced (about 1 cup)1 large tomato, cut into wedges1 cup shredded Cheddar cheese(about 4 ounces)0.5 cup light sour cream0.5 cup Pace® Chunky Salsa