Fajita Salad

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    • #371745

      You can prep this at home and make it a camp meal or on the backyard grill!
      Fajita Salad
      1/4 cup lime juice
      1 tsp chili powder
      4 small boneless skinless chicken breasts (1 lb), can substitute an equivalent amount of beef or pork
      1 each red and green pepper, quartered
      8 cups torn leaf lettuce
      1/4 cup chopped red onions
      1/2 cup colby and Monterey Jack, shredded
      1/2 cup lite ranch dressing
      Mix lime juice and chili powder.

      Pour over chicken in shallow glass dish. Turn chicken to evenly coat both sides of each breast. Refrigerate 20 min to marinate.
      Heat grill to medium heat. Remove chicken from marinade.

      Discard marinade. Grill chicken and peppers 5 min on each side or until chicken is done (165º).
      Cut chicken and peppers into strips. Place in large bowl.

      Add lettuce and onions. Mix lightly. Top with cheese and dressing.

      Serves 4
      sewing smilie

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