FAJITA SALAD
Boneless chicken breasts (you could also use beef)
Fajita marinade *
Sliced or chopped green, red, and/or yellow peppers
Sliced or chopped onions
Shredded or chopped iceberg lettuce
Shredded cheese
Mexican hot sauce or salsa of your choice
Sour cream
Guacamole, optional
Marinate the chicken several hours or overnight; drain marinade. Grill just until done; don't overcook. Meanwhile, sauté the peppers and onions in oil until desired tenderness (I like mine a little browned); season with salt to taste. To serve, arrange a bed of lettuce on each plate. Thinly slice the chicken breasts and divide among the plates. Top with cheese, then some of the sauteed peppers and onions. Add salsa, sour cream and guacamole, if desired. Toss all together.
* I use Figaro Fabulosa Fajitas Marinade. 1/2 bottle will marinate 4-6 breasts.
FOR ONE SERVING:
2 ounces iceberg lettuce, chopped, about 1 cup
Grilled chicken or beef
1/4 cup Sautéed Peppers and Onions
1/2 ounce cheddar cheese
2 tablespoons salsa
2 tablespoons guacamole
1 tablespoon sour cream
Per serving: 242 Calories; 17g Fat; 13g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
