ELOISE'S FAJITA CHICKEN SALAD
Salad:
2 Chicken breasts, grilled and sliced
2 Tbs Soy sauce
1 Clove Garlic, minced
1 Bunch Dark green lettuce
1 Can Black beans drained and rinsed
2 Tomatoes, chopped
1/2 Red onion, sliced thin
1 Cob Corn, grilled (optional)
Dressing:
1/4 Cup White vinegar
2 Tbs Honey
1 Tbs Olive oil
1 Clove Garlic, minced
1/4 tsp Salt
1/2 Jalapeño, chopped fine
Topping:
4 Corn tortillas
Chicken:
Marinate chicken breasts in soy sauce and minced garlic for up to an hour. Grill until done, being careful not to dry out, and slice.
Dressing:
In a bowl, combine white vinegar, honey, olive oil, garlic, salt and jalapeño and mix.
To Serve:
Preheat oven to 400 degrees. Cut tortillas into ½ inch strips and lay on cookie sheet sprayed with cooking spray. Bake for 7 minutes until browned. Lay a bed of lettuce on each plate. Sprinkle black beans, tomatoes, red onions, and corn on top of the lettuce. Add about 3-4 pieces of chicken on top. Drizzle dressing over salad. Top with toasted tortillas. Enjoy!
Servings: 5
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