Ruby Tuesday-Style Chicken Fajita Salad Recipe

Ingredients:

1/4 c of red cabbage; chopped
1/2 c of cheese (Monterey Jack);shredded
1/2 c of cheese (Cheddar); shredded
1/2 c of ranch dressing; prepared
1 c of carrots; shredded
1 Tbsp of veggie oil (for greasing)
1 lb of iceberg lettuce; sliced into one-inch strips (8 c packed)
2 c of tomatoes; diced
4 pcs of tortillas (burrito-size, approximately 12 inches)
4 tsp of cajun seasoning
4 chicken breast fillets; skinned & halved
6 oz. Romaine lettuce; sliced into one-inch strips (4 c packed)

Directions:

Preheat the oven to 375 degrees F. Brush 2 medium-sized taco shell molds with a thin film of oil; and press a tortilla into each mold. Bake it ’til golden – which usually takes about 10-12 minutes.

Once done, remove the molds from the oven. Let the tortillas cool then carefully detach it from the molds. Set it aside.

In the meantime, sprinkle the breast fillets with cajun seasoning. Cook it using a big nonstick skillet or pan over medium-high heat. This usually takes about 5-7 minutes for each side.

Once cooked, remove it from the heat. Drain excess oil by transferring it into a platter with paper towel. Let it cool and then slice into short thin strips (or dice).

Pitch the carrots, cabbage, and lettuce altogether into one large mixing bowl; and then toss lightly. Afterward, combine the Monterey Jack and Cheddar cheeses in a separate bowl.

To serve, load every tortilla shell with a generous helping of lettuce mix followed by breast fillet slices, cheese, and tomatoes. Finally, drizzle it with ranch dressing prior to serving. Serve with additional dressing as needed.

>> Ruby Tuesday-Style Chicken Fajita Salad Recipe