Wednesday, April 21, 2010

Chicken Fajita Salad

I thought that you might be interested in seeing what I was referring to when I listed Jake's lunch to the Globe and Mail. We had this delicious salad for dinner Monday evening. To pack it in Jake's lunch Tuesday morning, I packed the chicken/pepper mixture in a plastic container, the lettuce went in a ziplock baggie, and some dressing in a tiny container on the side. At school all he needed to do was heat the chicken a bit, add the lettuce, drizzle dressing over top, and eat. I had the very same thing for my own lunch.

adapted From Crazy Plates

1/2 cup low fat sour cream
1 1/2 tbsp lime juice from a fresh lime, zested first
1 tsp sugar
1/4 tsp each chili powder and ground cumin
4 boneless, skinless, chicken breast halves, cut into strips
1 cup each sliced green and red pepper (I only used red. I'm not crazy about green)
1 small red onion, sliced into rings
1/2 cup salsa
2 tbsp chopped fresh cilantro
8 cups of shredded lettuce (we used regular green leaf)
1/2 cup shredded cheese

Dressing:

Zest your lime directly into a bowl. Stir in the sour cream, sugar, and 1 1/2 Tbsp lime juice. Cover and set aside in the fridge to chill.

In a pan with a bit of oil over medium heat, saute up the chicken breast until they are browned and cooked through. Remove to a plate. Add the peppers and onion to the pan, along with a little more oil if needed. Stir and cook until they are lightly cooked (a bit crisp still!), before stirring in the salsa. Cook for about 2 minutes before adding the chicken, 1 tbsp of lime juice and cilantro.

Set aside and allow to cool.

Arrange on plates with the lettuce, warm chicken mixture, a sprinkle of cheese, and drizzle of dressing. Serve immediately.

Makes 4 servings.

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