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  • 735minutes
  • 717calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons gold tequila

  2. 1/4 cup freshly squeezed lime juice

  3. 2 tablespoons freshly squeezed orange juice

  4. 1 teaspoon fajita seasoning mix

  5. 3/4 teaspoon minced fresh jalapeno pepper (seeded)

  6. 3/4 teaspoon minced fresh garlic

  7. 1/4 teaspoon kosher salt

  8. 1/4 teaspoon fresh ground black pepper

  9. 1 boneless chicken breasts , skin on or 1 boneless skinless chicken breast

  10. 1 small tomato , diced

  11. 1/2 small onion , diced

  12. 1 -2 teaspoon diced jalapeno (we like more!)

  13. 1/8 cup fresh cilantro (diced)

  14. 1/2 teaspoon salt

  15. 1/8 teaspoon black pepper

  16. 1/8 teaspoon garlic powder

  17. 1 teaspoon olive oil

  18. 1 teaspoon white vinegar

  19. 3 tablespoons ranch dressing (they use Naturally Fresh brand lo-fat)

  20. tortilla chips (multi-colored or regular) or corn tortilla strips (multi-colored or regular)

  21. chopped scallion , sprinkled on top

  22. 1 ounce sour cream (ramekin at 9 o'clock)

  23. 1 ounce guacamole (ramekin at 3 o'clock)

  24. 2 ounces pico de gallo , recipe above (ramekin at 12 o'clock)

  25. 3 -4 cups torn salad greens

  26. 1/8-1/4 cup shredded monterey jack cheese or 1/8-1/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.

  2. Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.

  3. Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).

  4. While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.

  5. Prepare Garnishes.

  6. Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.

  7. Cut chicken into strips and place on top of greens. Add Garnishes to plate.

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