Chicken Fajita Salad Recipe - Cooking Index
Chicken Fajita Salad Recipe - Cooking Index
| 4 | Boneless - skinless | |
| Chicken breast halves | ||
| 1 | Pinqutos or - (15-oz.) | |
| Black beans - undrained | ||
| 1 | Ready cut - (14-1/2 oz.) | |
| Tomatoes - drained well | ||
| 4 cups | 948ml | Shredded salad greens |
| 1/2 cup | 73g / 2.6oz | Diced bell pepper |
| 1/4 cup | 15g / 0.5oz | Chopped green onion |
| Red onion - cilantro | ||
| Mesquite cooking sauce | ||
| And marinade | ||
| Vintage red wine | ||
| Vinegar dressing | ||
| Garnish (optional) | ||
| Guacamole and sour cream |
Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips.
Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce and 2 tablespoons Vintage lites dressing.
Garnish with guacamole and sour cream, if desired.
Source:
Susan Feniger and Mary Sue Milliken
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