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Chicken Fajita Salad

4 Ratings
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Serves: 4 (2 cups each)

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All you need:

  • 1/4 c. lime juice
  • 1 tsp chili powder
  • 4 small boneless skinless chicken breast halves (1 lb total)
  • 1 red pepper, quartered
  • 1 green pepper, quartered
  • 8 c. torn leaf lettuce
  • 1/4 c. chopped red onions
  • 1/2 c. Kraft 2% milk Colby & Monterey Jack cheese crumbles
  • 1/2 c. Kraft lite ranch dressing

All you do:

  1. Mix lime juice and chili powder; pour over chicken in shallow glass dish. Turn chicken to evenly coat both sides of each breast. Refrigerate 20 minutes to marinate.
  2. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 5 minutes on each side or until chicken is done (165 degrees).
  3. Cut chicken and peppers into strips; place in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.

Daily Values:

100% vitamin A 15% calcium
80% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 270 Protein: 30g
Carbohydrate: 15g Saturated Fat: 3.5g
Cholesterol: 85mg Sodium: 560mg
Dietary Fiber: 3g Sugars: 5g
Fat: 10g
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