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Chicken Fajita Salad
SUBMITTED by Peggy Steinmetz-Koehler, Minnesota
“My daughter loves this dish. I make it will the juice of fresh
lemons and limes.”
1 pound boneless, skinless chicken breast, cut into strips
juice from 2 lemons and 2 limes or 1/2 cup Margarita mix
1 tablespoon minced garlic
1 tablespoon chili powder
˝ teaspoon onion powder
2 tablespoons butter
2 tablespoon olive oil
1 medium sweet yellow pepper, cut into ˝ inch strips
1 medium sweet red pepper, cut into ˝ inch strips
1 medium onion, cut in ˝ inch strips
4 cups shredded lettuce
1 can black beans
2 medium tomatoes, diced
1 cup shredded Cheddar cheese
Sour cream
Put cut chicken into zip-lock bag with Margarita mix, garlic,
and chili and onion powder for 30 minutes. Heat Sauté pan then
add butter, onions and pepper strips cook over medium-high heat
until caramelized. Remove from pan and set aside. Use same Sauté
pan add olive oil and chicken cook over medium-high heat 8-9
minutes until chicken is done and set aside. Heat black beans.
On a large platter build salad in the following order: lettuce,
chicken, peppers and onions, black beans, tomatoes, shredded
cheddar cheese finish with a dollop of sour cream.
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