Winter doldrums got you down? Wake up your tastebuds and menus with a crisp salad. This is the perfect one for winter since it's topped with warm fajita fixin's to offset the typical chill of a salad entrée. Vegetables also add vibrant, sunny colors to dreary winter days, and the mix of flavors here make this one a tasty treat while helping to meet veggie needs for the day. Because we are using smaller pieces of chicken and veggies, the cook time on this one makes it super simple after a busy day, too.
1 pound boneless, skinless chicken breasts, thinly sliced 1/2 cup sliced onions 1/2 cup sliced red bell peppers 1/2 cup sliced green bell peppers 1 cup Culinary Circle™ Mayan Fajita marinade & cooking sauce 1 (10 ounce) bag romaine lettuce Toppings: diced tomatoes, sliced green onions, shredded Cheddar cheese, salsa, sour cream, sliced avocados
Directions:
1. Place chicken, onions, peppers and marinade in a recloseable food storage bag; seal. Toss to coat. Refrigerate several hours or overnight. 2. Remove chicken and vegetables from marinade; discard marinade. Preheat large skillet to high heat. Add chicken and vegetables. Sauté until chicken is cooked through and vegetables are tender (about 10 minutes). 3. Divide lettuce among 4 large salad plates. Top with tomatoes, onions and cheese. Place chicken and vegetables in center of salad. Top with avocados, salsa and sour cream.
