Mix lime juice and chili powder; pour over chicken in shallow dish. Cover; refrigerate 20 minutes to marinate. Remove chicken from marinade; discard marinade.
Preheat barbeque to medium heat. Grill chicken and peppers 5 minutes on each side or until chicken is cooked through and peppers are tender.
Cut chicken diagonally into thin strips; set aside. Cut peppers into thin slices; place in large bowl. Add lettuce and onions; mix lightly. Divide evenly among 4 salad plates; top with chicken. Sprinkly each salad with 2 tbsp. of cheese. Serve with dressing.
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|Serving Size: 1 (284g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (35%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 70.4mg||22 %|
|Sodium 214.2mg||7 %|
|Potassium 590.9mg||16 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 6g|
|Protein 28.1g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 227
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