Ruby Tuesday's Chicken Fajita Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 (12-inch) burrito-size flour tortillas
4 (6 ounce size) boneless skinless chicken breast halves
4 teaspoons Cajun seasoning
1 tablespoon vegetable oil
1 pound iceberg lettuce, cut into 1" slices
6 ounces romaine lettuce, cut into 1" sliced
1 cup carrots, coarsely shredded
1/4 cup red cabbage, sliced
1/2 cup monterey jack cheese, coarsely shredded
1/2 cup cheddar cheese, coarsely shredded
1/2 cup ranch salad dressing
2 cups tomato, diced
Directions:
Heat oven to 375 degrees F.
Grease 2 tortilla/taco shell molds or medium ovenproof bowls. Press a 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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/527/Ruby_Tuedays_Chicken_Fajita_Salad31694.shtml
Recipe ID: 32390
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