Click to enlarge - Fajita salad in baked tortilla bowl..

Chicken Fajita

Salad


The popularity of southwestern-style foods has prompted the introduction of pre-made tortilla bowls in some supermarkets. Also readily available mold pans to make your own tortilla bowls are easy to find. You can just as easily make the salad on a plate or in a bowl. Nonetheless, either way, it will be a flavorful salad with all the flavors you have come to expect from the southwest - chicken fajita, guacamole, refried beans, salsa, flavorful cheeses and the cooling taste of lettuce and tomatoes.

Preparation Time : 45 minutes

Serves 4 persons

Life Experience Recipe

Ingredients:
  • 4 boneless, skinless chicken breasts halves
  • 4 tortilla bowls
  • 4 cups thin sliced, shredded lettuce
  • 1 15-ounce can black beans, rinsed and drained
  • 1 2.25-ounce can sliced ripe olives, drained
  • Sour Cream
 
  • Your favorite fajita marinade
  • 2 large beefsteak tomatoes, seeded, quartered
  • 1 15-ounce can refred beans
  • Prepared guacamole dip or spread
  • Prepared salsa or pico de gallo sauce
  • Sliced green onions, if desired for garnish
  • Shredded Mexican-style four cheese blend
Procedures:
  1. On day before, sprinle marinade on chicen breasts halves and wrap in plastic. Marinate, refrigerated, for several hours. Grill chicen breasts to an internal temperature of 170F. Allow to cool before slicing in strips. Wrap in plastic and store in the refrigerator until needed.
  2. Make shells - use large flour tortillas. Bake in tostada shell mold following manufacturers directions - 375F for 8 to 10 minutes. Allow to cool thoroughly on rack. The fluted tortilla bowls are a nice touch but you can still malke the salad in your favorite glass or ceramic salad bowls.
  3. Warm the refried beans so they spread easily. Divide the beans among the 4 shells. Spread evenly over the inside of the shell. Next add lettuce and mae into a nest for the remaining ingredients.
  4. Divide the black beans over the beds of lettuce. Add 3 or 4 tablespoons guacamole. Divide the can of olive among the salads. Place 1 or 2 tablespoons of salsa over the top.
  5. Divide the sliced chicken strips and toamto quarters over the salads. Add a generous dollop of sour cream and garnish with green onion slices if desired. Sprinle with a generous amount of your favorite shredded cheese: Cheddar, four cheese blend and Monterey jack all work well in this dish.

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Latest revision done September 2014
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