Seven-Layer Grilled Southwestern Chicken Salad

1 lb chicken breast tenderloins
1-1/2 tsp. plus a pinch of hot chile powder
Kosher salt
1 tsp plus 2-1/2 Tbs. extra-virgin olive oil
3 cups (6 to 7 oz.) coarsely chopped crisp lettuce (like iceberg or romaine)
1/3 cup loosely packed fresh cilantro leaves
1 ripe, medium avocado, pitted, peeled, and cut into 1/2-inch dice
1 generous cup (6 to 7 oz.) grape tomatoes, quartered, or 1 small ripe tomato, cut into 1/2-inch dice
4 scallions (white and light green parts), thinly sliced
2 oz. (about 1/2 cup) crumbled fresh goat cheese, chilled
1/3 cup toasted pine nuts or pepitas
2 Tbs. fresh lime juice

Heat a gas grill to medium high. Toss the tenderloins with 1-1/2 tsp. chile powder, 1 tsp. salt, and 1 tsp. olive oil to coat thoroughly. Put the tenderloins on the grill and cook, covered, until lightly browned, 2 to 3 minutes. Flip and continue to cook until firm and cooked through (they should still be a bit flexible), another 2 to 3 minutes. Transfer to a cutting board and let rest for a few minutes. When cool enough to handle, chop into 1/2-inch pieces.

Arrange the lettuce over the bottom of a wide (preferably glass) salad bowl. Sprinkle the cilantro leaves over the lettuce. Add the diced avocado and sprinkle 1/2 tsp. salt over it. In successive layers, add the chopped chicken, diced tomato, scallions, goat cheese, and nuts.

In a small bowl, whisk the lime juice with the remaining 2-1/2 Tbs. olive oil with a large pinch of salt and a large pinch of chile powder. Drizzle the mixture over the whole salad. At the table, gently toss all the layers together and serve.

Serving Size: 4 Servings,

Number of Servings: 4

Recipe submitted by SparkPeople user CUEPID.