Chicken fajita salad with spicy cilantro ranch dressing

FresnoFebruary 28, 2014 

Dinner is served.

LINA DARNELL

Are you like me and love a good salad for dinner? I threw all this together with items that we already had in our fridge and freezer. It's a quick weeknight meal...

Chicken Fajita Salad with Spicy Cilantro Ranch Dressing

By Lina Darnell

Serves 3

One head of red leaf lettuce, chopped

About 2 cups of grilled sliced chicken breasts

1/2 white onion, sliced

2 bell peppers, sliced

1 tbsp. olive oil

1/2 tsp cumin

1/2 tsp garlic

Salt and paper to taste

1 cup frozen corn, defrosted and drained

1/2 can black beans, washed and drained

3/4 cup tomato, chopped

1/2 cup Mexican blend cheese, grated

Cilantro Ranch Dressing 

1 cup of your favorite ranch salad dressing

Handful of cilantro, chopped

1/2 jalapeno, chopped

Directions: 

Heat skillet and sauté onion, bell pepper, and grilled chicken strips chicken until cooked along with cumin, garlic, salt and pepper.

In a high powered blender or food processor, mix your ranch dressing with cilantro and jalapeno. (Omit jalapeno if you don’t care for spicy.)

Place your meat, peppers, and onions on top of your plated lettuce. Top each plate with the cheese, chopped tomato, black beans, and corn, divided. Lastly, pour your dressing over your plated salads.

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