Chicken Salad: Chicken Fajita Salad

posted by techgoddess 04-30-101 10:31 AM

Chicken Fajita Salad

Step 1:
4 Boneless Skinless Chicken Breasts
Ground Cumin
Garlic Powder
Seasoned Salt
Cracked Black Pepper

Wash chicken breasts with cold water. Pat dry. Sprinkle all four seasonings generously onto each chicken breast - both sides. Grill (for best results and flavor) or bake until no longer pink. Do not overcook. Set aside and let cool. Slice the breasts diagonally into thin strips.

Step 2:
1 Head of Red Leaf Lettuce, washed and torn
1 Head of Green Leaf Lettuce, washed and torn
1 Red Pepper, seeded and finely chopped
2 Medium Tomatoes, seeded and chopped
1/2 Large Red Onion, sliced thinly into rings
1 Cup Cooked Yellow Corn

Combine all into large mixing bowl.

Step 3 (dressing):
1/3 Cup fresh lemon/lime juice
4 Tbs. White Wine or Apple Cider Vinegar
3 Tbs. Extra Virgin Olive Oil
1/4 Cup Chopped Fresh Cilantro
1/2 Cup Shelled Pecans
1 tsp. Seasoned Salt
1 tsp. Cracked Black Pepper

Mix all ingredients well in small mixing bowl with a wire whisk. Then, combine chicken strips and salad mixture with dressing. Toss well. Refrigerate for at least 30 minutes. Toss again before serving.
Great served with warm tortillas.

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