Ruby Tuesday's Chicken Fajita Salad Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
4 (12-inch) burrito-size tortillas
4 (6-ounce) 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

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Directions:

Heat oven to 375F. Grease 2 Tortilla/Taco Shell Molds or medium ovenproof bowls. Press 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.

This recipe from CDKitchen for Ruby Tuesday's Chicken Fajita Salad serves/makes 4

Recipe ID: 32390

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