Don Pablo's Chicken Fajita Salad Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Don Pablo's Chicken Fajita Salad
A crisp tortilla bowl filled with romaine and iceberg lettuce then
topped with marinated and mesquite-grilled chicken breast meat, Pico
de Gallo, Monterey jack and aged sharp Cheddar cheeses, sour cream,
fresh cilantro and lime. Serve with dressing, chips and salsa.
1 (10-inch) flour tortilla bowl
6 ounces chopped Romaine and iceberg lettuce
1 1/2 ounces Pico de Gallo
3 ounces chicken breast
2 ounces combo cheese
1 ounces sour cream
2 cilantro sprigs
1 lime wedge
2 ounces salad dressing
Place Romaine and iceberg lettuce in 10" Tortilla Salad Shell.
Distribute Pico de Gallo along the left side of the tortilla shell
on top of the lettuce mixture. Distribute combo cheese along the
right side of the tortilla shell on top of the lettuce.
Place 1 teaspoon sour cream on top center portion of lettuce at the
12 o'clock position. Place cilantro springs on right side of sour
cream slightly overlapping sour cream. Place lime wedge on left side
of sour cream.
Place fajita meat on cutting board. Slice the fajita meat against
the grain into 1/4-inch wide strips. Slice the 1/4-inch wide strips
into approximately 1 1/2 to 2-inch long strips.
Distribute the sliced chicken meat down the center of the salad in
between the Pico de Gallo and combo cheese beginning just below the
sour cream and ending at the bottom of the salad.
Source: Courtesy of Don Pablo's
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