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Ruby Tuesday's Chicken Fajita Salad

Source of Recipe


E-Cookbooks.net






List of Ingredients



• 4, 12-inch burrito-size tortillas
  
• 4 boneless, skinless chicken breast halves (5 - 6 oz. each)
  
• 4 tsp Cajun seasoning
  
• 1 Tbsp vegetable oil
  
• 1 lb. iceberg lettuce, cut into 1-inch slices (8 cups packed)
  
• 6 ounces romaine lettuce, cut into 1-inch slices (4 cups packed)
  
• 1 cup coarsely shredded carrots
  
• 1/4 cup sliced red cabbage
  
• 1/2 cup coarsely shredded Monterey Jack cheese
  
• 1/2 cup coarsely shredded Cheddar cheese
  
• 1/2 cup prepared Ranch salad dressing
  
• 2 cups diced tomato
  






Instructions



1. Heat oven to 375 degrees (F). Grease 2 tortilla/taco shell molds or medium ovenproof bowls. Press tortilla into each pan, making sure the tortilla follows the shape of the pan.
   
   
2. Bake 10 to 12 minutes, until golden. Let cool in pans 5 minutes. Carefully remove tortilla shells and cool on wire rack. Repeat with remaining two tortillas.
   
   
3. Meanwhile, sprinkle chicken with Cajun seasoning. Heat oil in a large skillet over medium-high heat. Add chicken and cook 7 minutes per side, until cooked through.
   
   
4. Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses in another bowl.
   
   
5. Fill each tortilla shell with 3 cups packed lettuce mixture. Top with 2 tablespoons dressing, 1/4 cup cheese, 1/2 cup tomatoes, and 1 chicken breast (sliced).
   
   Pass remaining dressing.