Chicken Fajita Salad

By colourforme

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Ingredients

1/4 cup lime juice
1 tsp. chili powder
1 lb. (450 g) boneless skinless chicken breast s
1 each red and green pepper , quartered
8 cups torn leaf lettuce
1/4 cup chopped red onion s
1/2 cup Kraft Double Cheddar Light Shredded Cheese
1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing

Details

Servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Mix lime juice and chili powder; pour over chicken in shallow dish. Turn chicken over to coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.

Heat barbecue to medium heat. Grill chicken and peppers 5 min. on each side or until chicken is done (170°F) and peppers are tender.

Cut peppers into thin strips; place in large bowl. Add lettuce and onions; mix lightly. Place on 4 plates. Cut chicken diagonally into thin strips; place on salads. Top with cheese and dressing.

HOW TO USE YOUR BROILER
Cook chicken and peppers under the broiler instead of on the barbecue.

SPECIAL EXTRA
Make some fun and delicious wraps by serving this salad in large flour tortillas!