Directions

  1. Combine chili powder, cumin, salt and pepper in small bowl. Brush chicken with olive oil and sprinkle with chili powder mixture.
  2. Grill chicken 10 to 12 minutes, turning once, or until lightly browned and no longer pink in the center. Let stand 5 minutes; cut into thin strips or bite-size pieces.
  3. Combine all ingredients in salad kit except Summer Vinaigrette in large bowl. Add crumbled turkey bacon and raisins. Toss with dressing. Divide salad mixture on 4 large plates. Arrange cooked chicken on top of each.