From AmandasMom971@icqmail.com Fri Apr 11 10:29:31 2003 Date: Thu, 10 Apr 2003 14:40:40 +0000 (UTC) From: Lily UniquelyMasterCook Newsgroups: rec.food.recipes Subject: Fajita Salad with Salsa Vinaigrette Followup-To: rec.food.cooking, rec.food.recipes Fajita Salad with Salsa Vinaigrette 1/2 cup prepared salsa 1/2 cup chopped red onion 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1/4 teaspoon salt 4 (1/4-pound) skinless boneless chicken breasts 1 tablespoon Cajun seasoning 1 teaspoon olive oil 4 cups mixed salad greens 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 tomato, chopped 1/2 avocado, peeled and chopped To make salsa vinaigrette, puree salsa, red onion, cilantro, lime juice, vinegar, mustard and salt in a food processor or blender. Transfer vinaigrette to a bowl; set aside. Sprinkle both sides of chicken with Cajun seasoning. Heat a medium nonstick skillet over medium-high heat. Swirl in oil, then add chicken and cook until lightly browned and just cooked through, about 4 minutes on each side. Transfer chicken to a cutting board. Let stand 5 minutes, then slice into 1/2-inch-thick strips. Place salad greens and bell peppers in a large bowl. Top with chicken strips, tomato and avocado. Serve with salsa vinaigrette. 4 servings http://groups.yahoo.com/group/Cook-Books -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/