Chicken Fajita Salad
Courtesty of my teeny brain
I made enough chicken for 4 salads, but the rest of the measurements are for each salad... you might want to add a little more or less of some ingredients based on your tastes and hunger levels.
2 chicken breasts (I planned on 1/2 a breast for each meal for myself)
1 bottle Wishbone Italian salad dressing
1/4 head romaine lettuce per serving (more if you have big eaters)
1/4 roma tomato per serving
2 tablespoons grated cheddar cheese per serving
3 teaspoons homemade guacamole per serving (recipe at bottom)
2 teaspoons sour cream per serving
1 teaspoon salsa per serving (I used one called Hell on the Red in the mild version)
1 teaspoon salsa per serving (I used one called Hell on the Red in the mild version)
Marinate the chicken in the Italian salad dressing for a couple of hours - up to a day depending on your tastes.
Since my grillmaster isn't eating solid foods - I took the liberty of putting the chicken on a broiling pan and baking for about 30 minutes at 350 - then it switched it over to broil at 400 for another 15 minutes or so. (Just until the edges browned up a bit)
To make the guacamole - we used two avocadoes, one chopped roma tomato, 1/4 of a medium onion chopped, a little salt & pepper, and the juice of one fresh lime. Mash the avocadoes and mix in the rest of the ingredients in a bowl... taste for perfection. We sometimes need to add more lime juice, but this time our lime was really juicy.
I mixed the guacamole, sour cream and salsa into a thick dressing like mixture... to mix with the other ingredients whenever I am ready to have my salad (grab and go!) . The dressing is in small individual containers as I have enough for 4 salads throughout this week.
Slice the chicken breasts, and in my case - I put the slices in individual containers for grab and go.
In another bowl - add the Romaine, tomatoes, and cheese... add the chicken slices on top, and mix with dressing mixture.
Enjoy!
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