Chicken Fajita Salad - Kraft Recipes Top
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Chicken Fajita Salad

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  • Preheat oven to 425°. Combine salt, chili powder, cumin in small bowl. Place tortilla strips on cookie sheet coated with cooking spray. Sprinkle with half the cumin mixture. Bake for 10 minutes or until tortillas are crisp and lightly browned. Cook on rack.
  • Combine remaining cumin mixture with chicken in a Ziploc bag. Shake to coat. Heat a large nonstick pan coated with cooking spray over medium high heat. Add chicken. Cook 3 minutes on each side. Add peppers and cook to desired wellness.
  • Combine lime juice and olive oil and toss with salad green. Place tossed greens in a bowl and top with chicken, peppers, and tortilla strips.

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