This Chicken Fajita Salad tastes just like a fajita in nutritious salad form.
4 12-inch burrito-size tortillas
4 chicken breasts halves, boneless and skinless
4 teaspoons Cajun seasoning
1 tablespoon vegetable oil
1 pound iceberg lettuce cut into 1-inch slices (8 cups packed)
1 cup coarsely shredded carrots
1/4 cup sliced red cabbage
1/2 cup coarsely shredded Monterey Jack cheese
1/2 cup coarsely shredded Cheddar cheese
1/2 cup prepared ranch salad dressing
2 cups diced tomatoes
Heat oven to 375 degrees. Grease two Tortilla/Taco Shell Molds or medium oven-safe bowls. Press tortilla into each pan, making sure the tortilla follows the shape of the pan. Bake 10 to 12 minutes, until golden. Let cool in pans 5 minutes. Carefully remove tortilla shells and cool on wire rack. Repeat with remaining two tortillas.
Meanwhile, sprinkle chicken with Cajun seasoning. Heat oil in a large skillet over medium-high heat. Add chicken and cook 7 minutes per side, until cooked through.
Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses in another bowl. Fill each tortilla shell with 3 cups packed lettuce mixture, top with 2 tablespoons dressing, 1/4-cup cheese, 1/2-cup tomatoes and one chicken breast, sliced. Pass remaining dressing.
Recipe makes 6 servings.
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