Back 1 Tbsp. / 15 mL Watkins
Fajita Seasoning
3 Tbsp. / 45 mL Lime Juice
4 Boneless, Skinless Chicken Breast Halves
8 Cups / 2 L Torn Bibb Lettuce
1 Medium Red Bell Pepper, coarsely chopped
1/4 Cup / 60 mL Sliced Pitted Ripe Olives
3/4 Cup / 180 mL Watkins JR's Thick & Chunky
Salsa
2 Tbsp. / 30 mL Reduced-Fat Sour Cream
2 teas. / 10 mL Watkins Cilantro
Heat grill. In medium bowl, combine Fajita Seasoning and lime juice; mix well. Add chicken; turn to coat. Let stand 5 to 10 minutes at room temperature to marinate. When ready to grill, remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until fork-tender and juices run clear, turning once.
Meanwhile, in large bowl, combine lettuce, bell pepper and olives; toss gently. In small bowl, combine salsa, sour cream and cilantro; mix well. Pour salsa mixture over salad; toss to combine. Divide salad evenly onto 4 plates.
Slice each chicken breast half crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast half on lettuce mixture on each plate. Makes 4 servings.
Nutritional Information
Per Serving:
Calories 180, Protein 29g, Carbohydrates 8g, Sodium 340mg, Fat
4g, Saturated Fat 1g, Cholesterol 75mg, Dietary Fiber 2g
© Copyright 1999 The Rising
Stars Team
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