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Main dishes

Chicken Fajita Salad

Chicken Fajita Salad recipe
photo by:kraft
Chili powder and lime juice put the fajita in this quick and easy chicken salad for four. Don't count on any leftovers!
time
prep:
10 min
total:
40 min
servings
total:
4 servings, about 2 cups each
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What You Need

1/4
cup  lime juice
1
tsp.  chili powder
4
small  boneless skinless chicken breasts (1 lb.)
1
 each red and green pepper, quartered
8
cups  torn leaf lettuce
1/4
cup  chopped red onions
1/2
cup  KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2
cup  KRAFT Lite Ranch Dressing

Make It

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

HEAT grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 5 min. on each side or until chicken is done (165ºF).

CUT chicken and peppers into strips; place in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.

Kraft Kitchens Tips

Shortcut
No time to marinate and grill? Substitute 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Grilled Chicken Breast Strips for the grilled marinated fresh chicken. Cut peppers into thin slices and add to salad without grilling.
Use Your Broiler
Cook chicken and peppers under the broiler instead of on the grill.
Special Extra
Make some fun and delicious wraps by serving this salad wrapped in large flour tortillas.
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