Grilled Chicken Fajita Salad


1/4 cup lime juice
1 tsp chili powder
4 small boneless skinless chicken breasts (1 lb total)
1 each red and green bell pepper, quartered
8 cups torn leaf lettuce
1/4 cup chopped red onions
1/2 cup 2% Colby & Monterey Jack Cheese Crumbles
1/2 cup light Ranch salad dressing


1. Mix together the lime juice and chili powder; pour over chicken in a shallow glass dish. Turn chicken to evenly coat both sides of each breast. Refrigerate 20 minutes to marinate.

2. Preheat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 5 minutes on each side or until chicken is done (165º F.).

3. Cut chicken and peppers into strips; place in a large bowl. Add lettuce and onions; mix lightly. Top with the cheese and salad dressing.

Yield: 4 Servings.
Serving Size: 2 Cups per serving.

WW Smartpoints = 7

Calories: 270, Total Fat 10g, Saturated Fat 3.5g, Cholesterol 85mg, Sodium 560mg, Sugars 5g, Carbohydrates 15g, Fiber 3g, Protein 30g