Monday, March 28, 2011

Make-It Monday

Chicken Fajita Salad

Prep time: 10 min
recipe by: kraft


1/4 cup lime juice
1 tsp. chili powder
1 lb. (450 g) boneless skinless chicken breasts
1 each red and green pepper, quartered
8 cups torn leaf lettuce
1/4 cup chopped red onions
1/2 cup Kraft Double Cheddar Light Shredded Cheese
1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing


MIX lime juice and chili powder; pour over chicken in shallow dish. Turn chicken over to coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.

HEAT barbecue to medium heat. Grill chicken and peppers 5 min. on each side or until chicken is done (170ºF) and peppers are tender.

CUT peppers into thin strips; place in large bowl. Add lettuce and onions; mix lightly. Place on 4 plates. Cut chicken diagonally into thin strips; place on salads. Top with cheese and dressing.


kraft kitchens tips

How to Use Your Broiler
Cook chicken and peppers under the broiler instead of on the barbecue.
Special Extra
Make some fun and delicious wraps by serving this salad in large flour tortillas!
serving size = 2 cups (500 mL)
per serving 240 Calories

**I cooked my peppers and my chicken on my George Foreman Grill and they were wonderful. I also added Corn chips to our salad, making it even more delicious! 

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