Chicken Fajita Salad
|Skinless boneless chicken breast halves||12 Ounce (4 Small Halves)|
|Bottled italian salad dressing||1⁄2 Cup (8 tbs)|
|Bottled salsa||1⁄2 Cup (8 tbs)|
|Salad oil||1 Tablespoon|
|Yellow summer squash/Zucchini||1 Small, cut into thin bite-size strips for 1 cup|
|Sweet red pepper||1 Medium, cut into thin bite-size strips (1 cup)|
|Green onions||3 , bias-sliced into 1-inch pieces for 1/3 cup|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
|Shredded iceberg lettuce||4 Cup (64 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
Cut chicken into thin bite-size strips; set aside.
For marinade, in a large bowl combine Italian salad dressing and the 1/2 cup salsa.
Add chicken strips; stir to coat.
Cover and marinate in the refrigerator for 4 to 24 hours.
Drain chicken, discarding marinade.
Add salad oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry yellow squash or zucchini in hot oil about 2 minutes or until crisp-tender.
Remove squash from wok.
Add the sweet pepper and green onions to wok.
Stir-fry for 2 to 3 minutes or until crisp-tender.
Remove from wok.
Add chicken to wok.
Stir-fry for 2 to 3 minutes or until chicken is no longer pink.
Remove from heat.
To serve, place Tortilla Cups on dinner plates.
Divide chicken strips and vegetables among cups.
If desired, top with sour cream, avocado dip, and/or additional salsa.
Sprinkle with cheese.
Arrange lettuce and tomato on plates alongside the cups.