Grilled Chicken Fajita Salad with Chipotle Ranch Dressing

Menu Part: 
Salad
Cuisine Type: 
Mexican
Serves: 
6

Fajita flavors jazz up a grilled chicken salad. Chipotle peppers in the ranch dressing make it sing.

Ingredients

1 cup fajita seasoning
1 cup olive oil
1 cup fresh lime juice
6 boneless skinless chicken breast (4 oz. each), trim fat
3 cups ranch dressing
2 tbsp. Mexican seasoning
2 tbsp. chipotles in adobo sauce, minced
1 cup cilantro, chopped
Salt and pepper, to taste
3 cups red, green, and yellow bell peppers, jullienned
1 bag (12-oz.) Mesclun greens

Steps

1. Whisk together fajita seasoning, olive oil, and lime juice. Pour over chicken and marinate for 1-2 hr. in refrigerator. Grill chicken over hot coals until juices run clear.

2. Combine ranch dressing, Mexican seasoning, chipotles, and cilantro.

3. Toss peppers with mesclun; divide onto 6 plates. Slice chicken on a bias or in strips. Place one sliced breast on each salad. Drizzle generously with dressing.

More From FoodService Director

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

FSD Resources