Fajita Salad with Salsa Vinaigrette
 
1/2 cup  prepared salsa
1/2 cup  chopped red onion
2 Tbsp  chopped fresh cilantro
1 Tbsp  fresh lime juice
1 Tbsp  balsamic vinegar
1 tsp  dijon mustard
1/4 tsp  salt
4   14pound skinless boneless chicken breasts
1 Tbsp  cajun seasoning
1 tsp  olive oil
4 cup  mixed salad greens
1   red bell pepper, seeded and thinly sliced
1   yellow bell pepper, seeded and thinly sliced
1   tomato, chopped
1/2   avocado, peeled and chopped
 
to make salsa vinaigrette, puree salsa, red onion, cilantro, lime juice, 
vinegar, mustard and salt in a food processor or blender. transfer 
vinaigrette to a bowl; set aside. sprinkle both sides of chicken with 
cajun seasoning. heat a medium nonstick skillet over medium-high heat. 
swirl in oil, then add chicken and cook until lightly browned and just 
cooked through, about 4 minutes on each side. transfer chicken to a 
cutting board. let stand 5 minutes, then slice into 1/2-inch-thick strips. 
place salad greens and bell peppers in a large bowl. top with chicken 
strips, tomato and avocado. serve with salsa vinaigrette. 
 
4   servings
 
http://groups.yahoo.com/group/cook-books 
 
-- 
(ID: 13374) Mirror: rec.food.recipes: Thu, Apr 10, 2003


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