Fajita Chicken Salad

By dashy_65

Ingredients

• Salad:
• 2 (8" ) flour tortillas
• 1 T. oil
• 1 T. red wine vinegar
• 1 t. chopped fresh cilantro
• 1 t. fresh lime juice
• 1/2 t. sugar
• 1/8 t. garlic powder
• 4 cups shredded leaf lettuce
• Chicken:
• 8 oz boneless skinless chicken breast, thinly sliced
• 1 small onion, cut into thin wedges
• 1 red or green bell pepper, cut into 1X1/4X1/4" strips
• 1/2 t. chili powder
• 1/2 t. coarsely ground black pepper
• 1/4 t. cumin

Details

Servings 4

Preparation

Step 1

Heat oven to 375*. Cut tortillas into 1/4" wide strips; cut strips into 2" pieces. Place in single layer on ungreased cookie sheet. Bake for 6 to 8 minutes or until lightly browned and crisp.

Meanwhile, in small jar with tight-fitting lid, combine all salad ingredients except lettuce; shake well. In medium bowl, combine lettuce and dressing; toss gently to coat. Arrange on 4 individual salad plates.

Spray large skillet with Pam. Heat over medium-high heat until hot. Add all chicken ingredients; cook and stir 5 to 7 minutes or until chicken is no longer pink and vegetables are tender. Place 1/4 of warm chicken mixture on each lettuce-lined plate; top with tortilla strips.

200 cal, 7g fat, 135mg sodium, 15g carb, 2g fiber.