Chicken Taco Salad

Directions

• In a large nonstick skillet, bring water to a boil. Reduce heat; add chicken. Poach, uncovered, for 8-10 minutes or until no longer pink. Drain and cool slightly. Cut chicken into cubes.
• In a small bowl, combine the cilantro, onion, lime juice, oil, pepper sauce, lime peel, taco seasoning and chicken. Cover and refrigerate for 1 hour.
• Just before serving, toss the chicken mixture with the lettuce, tomato, cheese and peanuts.