Our readers love fajitas, so we've created that same delicious flavour in a salad. Now that's a fresh summery twist on fajitas.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup lime juice
1 tsp. chili powder
1 lb. (450 g) boneless skinless chicken breasts
1 each red and green pepper, quartered
8 cups torn leaf lettuce
1/4 cup chopped red onions
1/2 cup Cracker Barrel Shredded Light Double Cheddar Cheese
1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
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How do I make it ?
Mix lime juice and chili powder; pour over chicken in shallow dish. Turn chicken over to coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.
Heat barbecue to medium heat. Grill chicken and peppers 5 min. on each side or until chicken is done (170ºF) and peppers are tender.
Cut peppers into thin strips; place in large bowl. Add lettuce and onions; mix lightly. Place on 4 plates. Cut chicken diagonally into thin strips; place on salads. Top with cheese and dressing.
Kraft Kitchen Tips!
How to Use Your Broiler
Cook chicken and peppers under the broiler instead of on the barbecue.
Make some fun and delicious wraps by serving this salad in large flour tortillas!
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2.5 g
Cholesterol 85 mg
Sodium 350 mg
Carbohydrate 10 g
Fibre 2 g
Sugars 4 g
Protein 31 g
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.