Grilled Chicken Salad With Anaheim Peppers

Place sunflower seeds on rimmed baking sheet and toast at 350 degrees until lightly browned, about 15 minutes. Set aside to cool.

Slice pepper in half lengthwise, seed and cut crosswise into thin slices. Peel jicama and cut into 1- by 1/4-inch matchsticks. Slice grilled chicken into 1- by 1/4-inch matchsticks. Peel orange and remove white pith. Cut into thin wedges.

Toss together lettuce, Anaheim pepper, jicama, chicken, orange wedges and cilantro in large bowl. Combine sour cream, mayonnaise, orange juice, salt, sugar and pepper to taste in small bowl.

Add toasted seeds to salad bowl. Toss salad with dressing. Divide among 5 plates and serve immediately.

This recipe yields 5 main-course servings.

Each serving: 505 calories ; 471 mg sodium; 162 mg cholesterol; 20 grams fat; 17 grams carbohydrates; 62 grams protein; 1.75 grams fiber.