Directions

1. Combine 2 tablespoons olive oil, 1 tablespoon lime juice and Knorr® Chicken flavor Bouillon in large resealable plastic bag; Add chicken and turn to coat. Close bag and marinate in refrigerator at least 30 minutes.
2. Meanwhile, process Bertolli® Alfredo Sauce with poblano peppers in blender until smooth. Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat and cook garlic, stirring, 30 seconds. Stir in sauce mixture. Bring to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in remaining 2 tablespoons lime juice and cilantro.
3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until desired doneness, about 8 minutes. Thinly slice chicken and stir into Sauce.
4. Combine watercress, grapefruit, onions and radishes in large bowl; set aside.
5. Evenly divide chicken onto tostadas, then mound watercress mixture on tostadas. Drizzle, if desired, with additional lime juice.