Southwestern Chicken Salad with Crispy Tortilla Chips

This recipe has several built-in slimming and health-boosting ingredients which include omega-3 fatty acids, fiber and calcium.

1 whole wheat tortilla (9"-10" diameter, 180 calories)
1/2 tsp minced garlic
1/2 tsp cumin
1/8 tsp red-pepper flakes
1 1/2 cups cooked skinless chicken
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp (or more, to taste) chopped cilantro
8 cups mixed greens
1 red bell pepper, sliced
1/4 avocado, sliced

Preheat oven to 400 degrees.
Cut tortilla into quarters and each quarter into 2 wedges. Place on baking sheet and bake until crisp, about 5 minutes. Remove from oven and set aside.
Place lime zest, garlic, cumin, and red-pepper flakes in medium bowl and stir. Add chicken and toss well to coat.
In large salad bowl, combine lime juice, oil, and cilantro. Add greens, red bell pepper, and avocado and toss well.
Top salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl.

Makes 2 servings.
Nutritional analysis per serving: 451 calories, 38 g protein, 30 g carbohydrate, 21.7 g fat (good fat), 10 g fiber.