Mexican Chicken Salad

2 whole boneless, skinless chicken breasts, halved
2/3 cup fresh lime juice
2/3 cup garlic flavored olive oil
1/3 cup chopped cilantro
1/2 cup chopped shallots
1/2 teaspoon salt
1 cup crushed salsa flavored tortilla chips
2 cups shredded Napa cabbage
2 cups shredded spinach
1 (15 ounce) can corn with peppers
1 red bell pepper, julienned
2 plum tomatoes, chopped
1 avocado, peeled and diced
1/2 cup crumbled feta cheese

Cut chicken crosswise into 1/2-inch pieces and place in bowl.

In medium bowl, whisk together lime juice, olive oil, cilantro, shallots and salt. Reserve 1/2 of mixture for dressing and pour remainder over chicken, tossing to coat.

On piece of wax paper, place tortilla chips. Roll chicken pieces in chips, coating well. Place chicken in single layer on greased baking sheet. Bake in 400 degree F oven for about 20 minutes, or until brown and fork can be inserted in chicken with ease.

In large bowl, mix together cabbage, spinach, corn, red pepper, tomatoes, avocado and feta cheese. Pour reserved dressing over mixture and toss gently. Place cabbage mixture on platter or in large shallow salad bowl and arrange chicken on top.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council - recipe submitted by Jeanette Atwood Oklahoma City, Oklahoma.