Fajita Chicken Salad
Wish-Bone® Italian Dressing, divided |
boneless, skinless chicken breast halves|
red, green or yellow bell peppers, quartered|
onion, quartered |
fajita size flour tortillas|
torn romaine lettuce leaves|
lime, cut into wedges (optional)|
|In large, resealable plastic bag pour 1/4 cup Wish-Bone® Italian Dressing over chicken; turn to coat. In another large, resealable plastic bag pour 1/4 cup dressing over red peppers and onion. Close bags and marinate in refrigerator up to 3 hours.|
|Remove chicken and vegetables from marinades, discarding marinades. Grill or broil chicken and vegetables, turning once and brushing frequently with remaining 1/2 cup dressing, 12 minutes or until chicken is thoroughly cooked and vegetables are crisp-tender. Lightly grill tortillas, turning once and brushing with additional dressing, if desired. Tear tortillas into bite-size pieces.|
|To serve thinly slice chicken and vegetables. Arrange lettuce on serving platter top with chicken, vegetables, tortillas, and lime. Serve, if desired, with additional dressing.|
|*marinate time extra|
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