Southwest Chicken Salad

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This is mom's recipe of course, but I have asked her for it at least twice recently so now I am putting it here so I will always have it to reference. :-)

The toppings (we didn't do onion or olives, personal preference)


Southwest Chicken Salad
6 boneless, skinless chicken breasts
1 head lettuce
1 pkg. Fajita seasoning
3 T oil
2 T plus 1 1/2 tsp lime juice
1 1/2 tsp garlic powder
1/2 med red onion, thinly sliced
1 large tomato, cut in wedges
1-2 1/2 oz can sliced olives, drained
1 avocado, thinly sliced
 
Dressing:
3/4 cup Italian Dressing
2 sp chopped fresh cilantro
1/2 tsp hot pepper sauce or to taste
1/2 tsp lemon pepper
1/2 tsp chili powder
 
Combine in small bowl: 1 pkg Fajita seasoning, oil, lime juice and garlic powder. Place chicken breasts in large Zip-lock bag. Add seasoning mixture, seal and marinate in fridge at least 30 min or overnight. remove chicken from marinade. Grill or broil until chicken is no longer pink in center. Cool slightly. Cut chicken into thin slices. Cover plates with letttuce, then chicken, then divide the onion, tomato, olives and avocado among plates. Mix dressing ingredients together and serve on the side.
 
I mix the dressing and pour it back into the Italian dressing bottle and refrigerate.


Yum!

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