1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons fresh lime juice, divided
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
2 teaspoons water
1 teaspoon sugar
1/8 teaspoon hot pepper sauce
2 tablespoons cornmeal
1 tablespoon all-purpose flour
4 cups mixed salad greens
3 green onions, thinly sliced
1 large Red Delicious apple, cored and julienned


1. In medium bowl, combine chicken, 1 tablespoon lime juice, 2 teaspoons olive oil, garlic, cumin, chili powder and salt; set aside 10 minutes. In small bowl, whisk together remaining lime juice, 1 teaspoon olive oil, water, sugar and hot pepper sauce; set aside.
2. In a small bowl, combine cornmeal and flour. Dip chicken pieces in cornmeal mixture, coating all sides. Heat remaining oil in large non-stick skillet over medium heat until hot. Add chicken, cook, stirring 5 to 7 minutes or until brown and thoroughly cooked; remove from skillet, drain on paper towels.
3. In large bowl, toss salad greens with reserved dressing. In medium bowl, combine chicken, onion and apple. In large bowl, toss salad with reserved dressing. Arrange salad greens on serving platter; top with chicken mixture. Serve immediately.

A zesty, satisfying entree salad that's perfect for lunch or a light dinner.

Spicy Chicken and Apple Salad
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