Nacho Chicken Cutlets

By mschweickert

Ingredients

• 1 cup grape tomatoes, halved (or quartered if large)
• 1 small heart romaine lettuce, chopped
• 1 /4 small red onion, thinly sliced
• 1 /2 cup fresh cilantro, roughly chopped, plus more for topping
• 1 /4 teaspoon grated lime zest, plus 1 tablespoon lime juice
• Kosher salt and freshly ground pepper
• 8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon chili powder
• 2 tablespoons extra-virgin olive oil
• 1 cup grated reduced-fat cheddar cheese (about 4 ounces)
• 1 /4 cup nonfat plain Greek yogurt
• 2 ounces chili-lime tortilla chips, lightly crushed

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.

Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.

Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.

Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.