Chicken Fiesta Salad by "On The Border"

Chicken Fiesta Salad by "On The Border"
2 News Midday Fun Food Friday June 27th, 2008


Ingredients:

1/2 lb. Chicken Fajita Meat
2 oz. Monterey Jack Cheese
2 Tortilla Croutons
6 oz. Salad Mix
2 oz. Chipotle Honey Mustard Dressing
1 oz Bacon Bits
2 oz. Black Bean & Corn Relish
2 sliced Tomatoes
1/2 oz. Chipotle Honey Mustard Dressing


1. Place chicken fajita meat on hot grill for 3 minutes on each side turning breast only once.

2. Sprinkle 1 oz. Monterey Jack cheese over each Tortilla crouton.

3. Place tortilla croutons under broiler until cheese is melted, avoid overheating!

4. Toss 6 oz. Salad Mix, 2 oz. Chipotle Honey Mustard Dressing, and 1 oz. Bacon Bits into mixing bowl.

5. Toss salad mix and mound into center of cold rimmed bowl.

6. Remove Tortilla Croutons from broiler and place between rimmed bowl and salad mix at 1 o'clock and 7 o'clock, pointed end down and cheese side up.

7. Fan 2 Tomato halves on salad mix at 3'oclock and two halves at 9 o'clock, with tops of tomato halves overlapping and cut sides facing clockwise.

8.Sprinkle 2 oz. Black Bean & Corn Relish on top of salad mix from 12 o'clock to 6 o'clock.

9. Place cooked Fajita Meat on cutting board and slice, against the grain into  1/4" strips .

10. Drizzle 1/2 oz. Chipotle Honey Mustard Dressing over chicken.