Chicken: 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.


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line