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Chicken Fajita Salad

2 Tablespoons Vegetable Oil
8 ounces, weight Chicken Breast, Sliced Into 1 Inch Strips
1/2 teaspoons Salt
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/2 teaspoons Granulated Garlic
2 Tablespoons Butter
1 cup Sweet Peppers, Sliced
1/2 cups Sliced Purple (red) Onion
13 cups Orange Juice
1/2 cups Ranch Dressing
2 Tablespoons Salsa
3 cups Lettuce, Shredded
1/2 cups Cheddar Cheese, Shredded


Preheat a cast iron skillet over high heat, add vegetable oil and chicken breasts. Season with salt, cumin, chili powder, and garlic. Stir to sear both sides of chicken breasts. Lower heat to medium and cook for 6-8 minutes or until chicken is cooked through. In another cast iron skillet, add butter over medium heat. Add peppers and onions, stirring occasionally until onions and peppers have softened and start to brown. When chicken is cooked through, add orange juice and continue to cook, stirring until juice is absorbed. In a small bowl combine ranch dressing and salsa. To plate: Add half of lettuce to each plate, sprinkle each with half of cheese. Layer on chicken, peppers and onions. Top with dressing mixture. Yields 2 salads; double the recipe for 4. Enjoy!

Source: tastykitchen.com