Total Time
Prep 20 mins
Cook 0 mins

From a Reynolds Foil cookbook.

Ingredients Nutrition


  1. CUT chicken breast halves into 1-inch cubes. Place chicken in an 8x8x2-inch microwave–safe baking dish; sprinkle with taco seasoning mix and toss to coat. Sprinkle with 1 tablespoon lime juice.
  2. COVER dish with Reynolds Plastic Wrap, turning back one edge to vent. Stirring once after 2 minutes, microwave on HIGH 3 to 5 minutes or until chicken is tender.
  3. ARRANGE Romaine lettuce on large platter. Top with rows of chicken, red pepper, avocado slices, tomatoes and cheese. Sprinkle avocado slices with remaining lime juice to prevent darkening.
  4. MIX sour cream and salsa. Garnish with chopped bell pepper, if desired.
  5. COVER platter and dressing with plastic wrap; refrigerate at least 3 hours.
Most Helpful

4 5

this was really good. I made the chicken the night before, then threw together the salad. My only complaint is that the lime juice defiitely does not keep the avocado from browning - overnight in the fridge, and it looked like it had been in there for months. But, great combination of flavors. Thanks for posting

5 5

This was DELICIOUS ~ DH said it was "Outstanding" ~ that's unusual for him :) I made as a single salad for him and he absolutely loved it. A little secret: I was crunched for time so I used canned chicken breast, just added the seasonings and it was ready to go. I'm sure this would be even better with fresh chicken breasts. Thanks for posting looneytunesfan ~ made for Spring PAC 2010!