Ruby Tuesday's Chicken Fajita Salad
MexicanChickenIntermediate35 minBy Northstar
Ingredients
Servings
4
- 4 count boneless skinless chicken breast halves
- 4 tsp Cajun seasoning
- 1 tbsp vegetable oil
- 4 count large burrito-size flour tortillas (12-inch)
- 8 cup iceberg lettuce, cut into 1-inch pieces
- 4 cup romaine lettuce, cut into 1-inch pieces
- 1 cup carrots, coarsely shredded
- 0.3 cup red cabbage, thinly sliced
- 0.5 cup Monterey Jack cheese, shredded
- 0.5 cup cheddar cheese, shredded
- 0.5 cup ranch salad dressing
- 2 cup tomato, diced
Instructions
- 1
Preheat oven to 375°F (190°C). Grease 4 oven-safe bowls. Press a tortilla into each bowl to form a shell. Bake 10–12 minutes until golden. Cool in pans 5 minutes, then remove.
- 2
Sprinkle chicken with Cajun seasoning. Heat oil in a large skillet over medium-high heat. Cook chicken 7 minutes per side until cooked through. Slice thin.
- 3
In a large bowl, toss iceberg, romaine, carrots, and red cabbage together.
- 4
Fill each tortilla shell with 3 cups of the packed lettuce mixture. Top with 2 tablespoons ranch dressing.
- 5
Add 1/4 of the mixed cheeses and 1/2 cup diced tomatoes to each salad.
- 6
Top with sliced Cajun chicken. Pass remaining ranch dressing on the side.
Tags
salad