Chicken Fajita Salad
Instructions:
- 4 − 12 inch burrito−size tortillas
- 4 boneless, skinless chicken breast halves (5 to 6 oz. each)
- 4 teaspoons Cajun seasoning
- 1 tablespoon vegetable oil
- 1 lb. iceberg lettuce, cut into 1−inch slices (8 cups packed)
- 6 oz. romaine lettuce, cut into 1−inch sliced (4 cups packed)
- 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
- Heat oven to 375F. Grease 2 Tortilla/Taco Shell Molds or medium ovenproof bowls.
- Press 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 wire rack.
- Repeat with remaining 2 tortillas.
- 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.
- Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses 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 1 chicken breast, sliced.
- Pass remaining dressing.