Chicken Taco Salad

4 4-oz skinned and boned chicken breast halves
1 tbsp tex-mex spice mix
1 vegetable cooking spray
1 cup chopped mango (1 medium mango)
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped jicama
1 tbsp chopped fresh cilantro
1 spicy southwestern dressing
4 10-inch flour tortillas
6 cup shredded bibb lettuce

TEX-MEX SPICE MIX

3 tbsp chili powder
2 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp salt
1 tbsp garlic powder
1 1/2 tsp ground red pepper

SPICY SOUTHWESTERN DRESSING

1 tbsp tex-mex spice mix
2 tbsp lime juice
1 tbsp vegetable oil
2 tbsp water
1 tsp sugar

Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking spray over medium heat 4-5 minutes on each side. Chill.

Chop chicken and place in a medium bowl. Add mango and next 4 ingredients; toss with Spicy Southwestern Dressing.

Place each tortilla in a medium-size microwave-safe bowl. Microwave at high 1.5 minutes or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.

TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing ingredients.

Servings: 4