Chili powder and lime juice put the fajita in this quick and easy chicken salad for four. Don't count on any leftovers!
What You Need
Original recipe yields 4 servings
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 onion s
1/2 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup KRAFT Lite Ranch Dressing
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Let's 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.
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.
Make some fun and delicious wraps by serving this salad wrapped in large flour tortillas.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.