Chicken Fajita Salad

by on May 26, 2013 » Add the first comment.
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Chicken strips
Roasted poblano
¼ cu Corn oil
Onion
1 tbl garlic
avocado
1 tbl lime jucie
1 jalapeno
1 tbl sour cream
2 tbl olive oil
yellow tomatoes seeded

Instructions:
Roast pepper- use a chili roaster or propane torch, blacken skin, put in bag to sweat, slit and remove seeds for releno. In hot cast iron skillet and ¼ corn oil, sauté onions. Add chicken.

Dressing – 1 tbl garlic, avocado, 1 tbl lime juice, 1 jalapeno pepper, 1 tbl sour cream, 2 tbl olive oil. Toss w/lettuce (sugar, vinegar to keep crisp) .

Special Steps:
Topping – yellow tomatoes deseeded, roasted red bell, some dressing, mix.
Serve on top of lettuce, add chicken strips and onions add coutiha cheese and corn strips.

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