What You Need
- 1/4 cup lime juice
- 1 tsp. chili powder
- 1 lb. (450 g) boneless skinless chicken breasts
- 1 each red and green pepper, quartered
- 8 cups torn leaf lettuce
- 1/4 cup chopped red onions
- 1/2 cup Cracker Barrel Shredded Light Double Cheddar Cheese
- 1/4 cup Kraft Calorie-Wise Rancher’s Choice Dressing
Prep Time10
min.Total Time40
min.Servings
4 servings, 2 cups (500 mL) each
Make It
- Mix lime juice and chili powder; pour over chicken in shallow dish. Turn chicken over to coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.
- Heat barbecue to medium heat. Grill chicken and peppers 5 min. on each side or until chicken is done (170ºF) and peppers are tender.
- Cut peppers into thin strips; place in large bowl. Add lettuce and onions; mix lightly. Place on 4 plates. Cut chicken diagonally into thin strips; place on salads. Top with cheese and dressing.