Southern Living SEPTEMBER 2006
1. Bring chicken broth to a boil in a medium-size nonstick skillet over medium heat. Reduce heat, and add chicken; cover and simmer 12 minutes or until tender. Remove from heat; cool completely. Cut chicken into 1/4-inch strips. Toss with 3 Tbsp. Cilantro-Chile Dressing.
2. Cut or tear lettuce into bite-size pieces. Arrange lettuce pieces on a large serving platter; arrange chicken, cheese, tomato halves, green onions, and next 2 ingredients over lettuce. Serve with remaining Cilantro-Chile Dressing and Cornbread Croutons.
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