Grilled Chicken Fajita Salad with Chipotle Ranch Dressing
Fajita flavors jazz up a grilled chicken salad. Chipotle peppers in the ranch dressing make it sing.
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
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.