Grilled Chicken Fajita Salad with Chipotle Ranch Dressing
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | oz | Fajita seasoning |
| 0.33 | cup | Olive oil |
| 0.33 | cup | Lime juice , fresh squeezed |
| 6.00 | pc | chicken breast , 4 oz.each, trimmed of fat |
| 3.00 | cup | HELLMANN'S ® Refrigerated CollectionTM Buttermilk Ranch, 100/1.5oz cups 100 x 1.5 OZ |
| 2.00 | tbsp | Mexican seasoning |
| 2.00 | tbsp | Chiles, chipotle , in adobo sauce |
| 0.33 | cup | Cilantro , chopped |
| Kosher salt and black pepper to taste | ||
| 3.00 | cup | Bell pepper, red , green and yellow peppers, julienne cut |
| 1.00 | bag | Spring mix , or 12 oz., picked clean |
Preparation
1. Preheat grill. In small bowl, whisk together fajita seasoning, olive oil and lime juice. Pour over chicken and marinate 1-2 hours in refrigerator. Remove; discard marinade. Grill chicken over hot coals until juices run clear. Hold warm.
2. In a medium bowl, combine Hellmann's Refrigerated Ranch dressing, Mexican seasoning, chipotles and cilantro. Adjust seasoning and refrigerate.
3. Toss peppers with mesculun; divide onto 6 plates. Slice chicken breast on a bias, 1/4 inch thick or in strips. Place one chicken breast on each salad. Drizzle generously with chipotle ranch dressing.
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