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Fajita Chicken Salad Recipe
2 (8 inch) flour tortillas
DRESSING
1 tablespoon oil
1 tablespoon red wine vinegar
1 teaspoon chopped fresh cilantro
1 teaspoon lime juice
1/2 teaspoon sugar
1/8 teaspoon garlic powder
4 cups shredded leaf lettuce
CHICKEN
8 oz. boneless skinless chicken breast, thinly sliced
1 small onion, cut into thin wedges
1 red or green bell pepper, cut into strips
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon cumin
Heat oven 375°F. Cut tortillas into 1/4 inch strips; Place in single layer on ungreased cookie sheet. Bake for 6-8 minutes until lightly browned and crisp.
Meanwhile, in a small jar or container with tight fitting lid, combine all dressing ingredients...Shake Well. Add to lettuce and toss gently to coat. Arrange on plate.
Spray large skillet with nonstick cooking spray. heat over medium-high heat until hot. Add all chicken ingredients; cook and stir 5-7 min. or until chicken is no longer pink and veggies are tender. Place 1/4 of warm chicken mixture on each plate and top with tortilla strips.
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