Main dishes

Chicken Fajita Salad

(11)

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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

tsp. chili powder

small boneless skinless chicken breasts (1 lb.)

each red and green pepper, quartered

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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dcrlawrence

posted:

7/12/2011

Family loved this! Easy to make, lots of flavor.

jabber1503

posted:

4/21/2009

Very good recipe, even good without red pepper and red onion. The first time I made it, I didn't have the red pepper and red onion in my fridge, but I had a green pepper and added that, like the recipe says to. I don't use the crumbles cheese, just the shredded Mexican cheese. Very easy and great to take to work! When I take it to work, I add the salad dressing once I am ready to finally eat it.

a cook

posted:

7/6/2008

I have made this several times. The whole family loves it. I also tried it with shrimp. The shrimp was good, but not as good as the chicken.

KB20041

posted:

6/26/2008

This looks like the ideal summer dinner.

kevsmom01

posted:

6/25/2008

This is a great blend of flavors fresh and light for a summer night. I added black beans and sprinkled celantro over the salad and served with lime tortilla chips. Excellent! Thank you

a cook

posted:

6/16/2008

This was really pretty quick and easy. My husband the griller fell asleep, so I broiled the chicken and peppers! I can't tolerate raw onions, so I sauteed some. My husband ate it as a salad, and I wrapped mine in fajitas. We both enjoyed!

a cook

posted:

6/4/2008

It tastes good with some cilantro too!

chefvb

posted:

6/4/2008

the ingredients seem simple. As a mom of three my time is valuable. thank you for the recipe.

harley231

posted:

6/3/2008

I love this receipe, my family loved it too, so easy to make and the great Southwest flavors. Fast and easy to prepare

servings

total:
4 servings, about 2 cups each

healthy living information

Low calorie

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
1

diet exchange

1/2 Carbohydrate + 1 Vegetable + 4 Meat (L) + 1 Fat

nutrition bonus

Not only do the peppers in this low-calorie main-dish salad team up to provide an excellent source of vitamin C, but the lettuce is also rich in vitamin A.