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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Joni’s Fajita Salad Recipe

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This recipe for Joni’s Fajita Salad is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
boneless, skinless chicken breasts
oil
lemon juice
lime juice
salt/pepper
garlic
red, green and orange peppers
onions


lettuce
onion
black olives
jalapenos
fresh cilantro
tomatoes
shredded cheese
nacho chips (broken up)


salsa
pico de gallo
ranch dressing
sour cream
guacamole
Directions:
Directions:
Cut chicken breast in strips, and marinate in a mixture of oil, lemon juice, and lime juice, mixed with salt, pepper, and garlic. I also toss in some sliced peppers and onions.

Broil the chicken/peppers for about 10 minutes, then turn and broil the other side for about 10 more minutes.

Toss remaining ingredients in a bowl..

Add the chicken/veggies to the salad. Serve with salsa, pico de gallo, and ranch dressing, sour cream and guacamole if you like. I also serve another bowl of shredded cheese so if people like more they can add it.

You can serve the fajitas separately, with soft shells, or in the salad.
Personal Notes:
Personal Notes:
This is also good as a cold salad. Then you wouldn’t marinate or broil the veggies. They would go in the salad fresh. Broil the chicken, then refrigerate it, then toss it in the salad.

 

 

 

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