Thursday, June 4

WW Fajita Salad with Salsa Vinaigrette

Well this WW recipe makes 4 servings and it would have been 5 points, but I threw some shredded cheddar on top to appease my spoiled husband.   It's a really quick and simple dinner, great for the middle of the week. And I love the Salsa Vinaigrette, I could put it on every salad for the rest of my life and be happy.  

You will need:
1/2 cup of prepared salsa
1/4 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 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 advocado, peeled and chopped

1. To make the vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor.  Transfer the vinaigrette to a bowl and set aside.  

2.   Sprinkle both sides of the chicken with the Cajun seasoning.  Heat a medium nonstick skillet over medium-high heat.  Swirl in the oil, then add the chicken and cook until lightly browned and just cooked through, about 4 minutes on each side.  Transfer the chicken to a cutting board.  Let stand for 5 minutes, then slice into 1/2 inch strips.  

3.  Place the salad greens and bell peppers in a large bowl.  Top with the chicken strips, tomato and advocado.  Serve with the Salsa Vinaigrette.  

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