Wednesday, March 23, 2011

Chicken Fajita Salad


-Cooked, sliced chicken breast--- flavored with Fajita Seasoning*

-mixed greens 

-diced yellow, red, green peppers 

-corn 

-diced sweet onion

-grated tex mex cheese

-tostitos hint of lime chips

-can of black beans, rinsed 

-1 sliced lime for garnish

Salad Dressing

-1/2 cup pace medium thick and chunky salsa 
-2 cups sour cream 
-1 pkg ranch dressing powder 
-enough milk to get a nice consistency

*How I cooked the chicken: Completely thaw bnls sknls chicken breasts, thoroughly dry the pieces with paper towels, then toss into a ziplock bag with a couple tbsp of the epicure fajita seasoning. Close the bag and squish the chicken like crazy to distribute the seasoning. Leave for 10 min or longer, then sear in a hot skillet with a bit of canola oil on both sides, then cover with a lid and cook on low until cooked. Let rest on the cutting board for 10 minutes and then slice into ¼" strips. 


4 comments:

  1. This looks wonderful, i can't wait to give it a try. Where do you find that brand of fajita seasoning?

    thanks
    carolyn

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  2. Oh yummy....this looks great! Thanks for sharing.

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  3. hey..that kitchen looks familiar;) This was, hands down, the bestest salad I've ever had...EVER! You are a great chef Cindy!

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  4. smallcity: I've been using Epicure Selections fajita seasoning, which is really good. You can order it online at http://www.epicureselections.com. Where it asks for your consultant's name, if you put 'Josie Bennet', my cousin will benefit! Thanks.

    Andrea: Thanks! Yup! The most beautiful kitchen around. :) That was a fun day. I get asked for this recipe quite a bit, so thought I should bump it to the top!

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