- 2 teaspoons salt-free Jamaican jerk seasoning, divided
- 3 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 1/3 cup light mayonnaise
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon finely chopped shallots
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 3 (6-inch) corn tortillas, cut into 1/4-inch strips
- Cooking spray
- 1 (10-ounce) package torn romaine lettuce
- 1/3 cup (1 1/2 ounces) shredded reduced-fat Colby-Jack cheese
- calories 341
- fat 10.6 g
- satfat 3.0 g
- protein 33.9 g
- carbohydrate 27.3 g
- cholesterol 86 mg
- iron 2.0 mg
- sodium 726 mg
- caloriesfromfat 28 %
- fiber 2.6 g
- calcium 141 mg
How to Make It
Preheat oven to 450°. Prepare grill.
Rub 1 1/2 teaspoons seasoning over both sides of chicken; cover and chill 30 minutes.
While chicken chills, combine 1/4 teaspoon kosher salt, mayonnaise, and next 4 ingredients in a small bowl; cover and chill until ready to serve.
While chicken and dressing chill, place tortilla strips on a foil-lined baking sheet. Lightly coat tortilla strips with cooking spray, and sprinkle with remaining 1/2 teaspoon seasoning and remaining 1/4 teaspoon kosher salt. Bake at 450° for 8 to 10 minutes or until crisp, tossing strips gently every 2 minutes. Remove from oven, and place strips on a wire rack.
Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into slices.
Place 1 3/4 cups lettuce on each of 4 plates; divide chicken strips evenly among salads. Sprinkle about 4 teaspoons cheese over each salad, and top evenly with tortilla strips. Drizzle 3 tablespoons dressing over each salad.
Note: You may substitute 1/4 teaspoon table salt for the 1/2 teaspoon kosher salt, if desired.
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