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Fajita Chicken And Steamed Vegetable Salad

Fajita Chicken And Steamed Vegetable Salad

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Lewis and Clark's

Yield: 4 servings.

For fajita-spice chicken:

2 tablespoons chili powder>

1 tablespoon ground white pepper>

1 tablespoon ground cumin>

4 skinless, boneless chicken breast >halves>

3/4 cup water>

1/2 cup brine from pickled jalapenos>

1/4 cup pineapple juice>

1/4 cup soy sauce>

1 tablespoon lime juice>

1 tablespoon brown sugar>

1 teaspoon Worcestershire sauce>

1 teaspoon ground ginger>

1/2 teaspoon Tabasco sauce>

For salad:

1 large head iceberg lettuce, shredded>

12 ounces shredded jalapeno cheese or >pepper jack cheese>

1 pound tomatoes, diced>

1/3 cup diced red onion>

2 pounds mixed vegetables, steamed >and cooled (see note)>

1 cup salsa>

To prepare chicken:> Mix chili powder, white pepper and cumin. Rinse chicken and pat dry, then rub thoroughly with dry spice mixture.

In a recloseable plastic bag, combine water, brine, pineapple juice, soy sauce, lime juice, brown sugar, Worcestershire sauce, ginger and Tabasco. Add chicken; refrigerate at least 2 hours or as long as overnight. Remove chicken; discard marinade. Fry or grill chicken; cool, slice and set aside.

To prepare salad:> Divide lettuce among 4 large salad bowls or soup plates; top with cheese, then tomatoes and onion. Arrange vegetables over salads, then top with chicken. Serve with salsa on the side.

(For a crowd, arrange lettuce on a large platter and top as above.)

PER SERVING:> 630 calories; 30g fat (43 percent calories from fat); 19g saturated fat; 158mg cholesterol; 53g protein; 37g carbohydrate; 15g sugar; 11.5g fiber; 1,384mg sodium; 760mg calcium; 1,633mg potassium.

Note: Lewis and Clark's uses broccoli, cauliflower, carrots, celery, yellow squash and zucchini, cut into bite-size pieces.>

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