Chicken Fajita Salad

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Makes: 4  servings Prep 30 mins Bake 375°F 10 mins Cook 20 mins

Ingredients

  • 4 12 inches  tortillas
  • 4 5 - 6 ounces  boneless, skinless chicken breast halves
  • 4 teaspoons  Cajun seasoning
  • 1 tablespoon  vegetable oil
  • 1 pound  iceberg lettuce, cut into 1-inch-thick slices (8 packed cups)
  • 6 ounces  romaine lettuce, cut into 1-inch-thick slices (4 packed cups)
  • 1 cup  coarsely shredded carrots
  • 1/4 cup  sliced red cabbage
  • 1/2 cup  coarsely shredded Monterey Jack cheese
  • 1/2 cup  coarsely shredded Cheddar cheese
  • 1/2 cup  prepared ranch salad dressing
  • 2 cups  diced tomato

Directions

1. Heat oven to 375 degree F. Grease 2 Tortilla/Taco Shell molds or medium ovenproof bowls. Press one tortilla into each pan, making sure the tortilla follows the shape of the pan. Bake 10 to 12 minutes, until golden. Let cool in pans 5 minutes. Carefully remove tortilla shells and cool on a wire rack. Repeat with remaining 2 tortillas.

2. Meanwhile, sprinkle chicken with Cajun seasoning. Heat oil in a large skillet over medium-high heat. Add chicken and cook 7 minutes per side, until cooked through. Slice chicken.

3. Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses together in another bowl. Fill each tortilla shell with 3 cups packed lettuce mixture, top with 2 tablespoons dressing, 1/4 cup cheese, 1/2 cup tomatoes and some chicken. Pass remaining dressing. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)800,
  • Fat, total(g)39,
  • chol.(mg)128,
  • sat. fat(g)10,
  • carb.(g)60,
  • fiber(g)6,
  • pro.(g)54,
  • sodium(mg)1829,
  • Percent Daily Values are based on a 2,000 calorie diet
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