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CHICKEN FAJITA SALAD




Source of Recipe


RUBY TUESDAY


Recipe Introduction



Flour tortillas are baked until crisp, then filled with a mega-size combo of Cajun-spiced chicken, lettuce, shredded cheeses and tomato.


List of Ingredients





Prep time: 30 minutes

Cooking time: 20 to 24 minutes


4 burrito-size (12-inch) tortillas
4 boneless, skinless chicken-breast
halves (5 to 6 oz. each)
4 teaspoons Cajun seasoning
1 tablespoon vegetable oil
1 pound iceberg lettuce, cut into 1-inch
slices (8 packed cups)
6 ounces romaine lettuce, cut into
1-inch slices (4 packed cups)
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




Recipe



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. 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 2 tortillas.

2. 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.

3. Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses in another bowl. 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. Makes 4 servings.