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Ruby Tuesday's Chicken Fajita Salad
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− 12 inch burrito−size tortillas
boneless, skinless chicken breast halves (5 to 6 oz. each)
teaspoons Cajun seasoning
tablespoon vegetable oil
lb. iceberg lettuce, cut into 1−inch slices (8 cups packed)
oz. romaine lettuce, cut into 1−inch sliced (4 cups packed)
cup coarsely shredded carrots
/4 cup sliced red cabbage
/2 cup coarsely shredded Monterey Jack cheese
/2 cup coarsely shredded Cheddar cheese
/2 cup prepared ranch salad dressing
cups diced tomato
Heat oven to 375F. Grease 2 Tortilla/Taco Shell Molds or medium
ovenproof bowls. Press tortilla into each pan, making sure the
tortilla follows the shape of the pan. Bake 10 to 12 minutes, until
golden. Let cool in pans 5 minutes. Carefully remove tortilla shells
and cool on wire rack. Repeat with remaining 2 tortillas.
Meanwhile, sprinkle chicken with Cajun seasoning. Heat oil in a
large skillet over medium−high heat. Add chicken and cook 7 minutes
per side, until cooked through.
Toss the lettuces, carrots and cabbage in a large bowl. Toss cheeses
in another bowl. Fill each tortilla shell with 3 cups packed lettuce
mixture, top with 2 tablespoons dressing, 1/4 cup cheese, 1/2 cup
tomatoes and 1 chicken breast, sliced. Pass remaining dressing.
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Ruby Tuesday's Chicken Fajita Salad
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