The Pioneer Woman Tasty Kitchen
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Chicken Fajita Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A surprisingly quick and easy meal.

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 8 ounces, weight Chicken Breast, Sliced Into 1 Inch Strips
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoons Granulated Garlic
  • 2 Tablespoons Butter
  • 1 cup Sweet Peppers, Sliced
  • ½ cups Sliced Purple (red) Onion
  • ⅓ cups Orange Juice
  • ½ cups Ranch Dressing
  • 2 Tablespoons Salsa
  • 3 cups Lettuce, Shredded
  • ½ cups Cheddar Cheese, Shredded

Preparation

Preheat a cast iron skillet over high heat, add vegetable oil and chicken breasts. Season with salt, cumin, chili powder, and garlic. Stir to sear both sides of chicken breasts. Lower heat to medium and cook for 6-8 minutes or until chicken is cooked through.

In another cast iron skillet, add butter over medium heat. Add peppers and onions, stirring occasionally until onions and peppers have softened and start to brown.

When chicken is cooked through, add orange juice and continue to cook, stirring until juice is absorbed.

In a small bowl combine ranch dressing and salsa.

To plate:

Add half of lettuce to each plate, sprinkle each with half of cheese. Layer on chicken, peppers and onions. Top with dressing mixture.

Yields 2 salads; double the recipe for 4.

Enjoy!

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Profile photo of slaright

slaright on 6.7.2012

DELICIOUS!! LOVE THIS!! WILL MAKE AGAIN! Next time I just gotta make sure I add enough salt when I season the chicken. And I have 1 iron pan, so I used a regular pan for the chicken as cooking in iron pans scare me! :) GREAT RECIPE!

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