Southwestern Chicken Salad

From a Reynolds Foil cookbook.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken breast half
• 3 -4  teaspoons  taco seasoning mix
• 3  tablespoons lime juice, divided
• 1  bunch romaine lettuce, cut in strips
• 1  large  red peppers or 1  large green bell pepper, cubed
• 1  large  ripe avocado, peeled and sliced
• 1  large tomatoes, cut in wedges
• 1  cup  shredded cheddar cheese
• 1⁄2 cup light sour cream
• 1⁄2 cup chunky salsa

Directions

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.