Chicken Fajita Wedge Salad

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 1 tbsp Cilantro
  • 1/2 cup Cucumber
  • 1/4 cup Green bell pepper
  • 1/2 head Iceberg lettuce
  • 1/4 cup Red onion
  • 1 Tomato

• Condiments

  • 1/4 cup Ranch dressing
  • 3 tbsp Salsa

• Baking & Spices

  • 3/4 tsp Chili powder
  • 1/2 tsp Creole seasoning

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1/2 cup Cheddar cheese

Found on diaryofarecipecollector.com

Ingredients

• 2 boneless skinless chicken breasts
• ¾ tsp chili powder
• ¼ tsp cumin
• ½ tsp creole seasoning
• ½ head iceberg lettuce
• 1 chopped tomato
• ¼ cup finely diced red onion
• ¼ cup finely diced green bell pepper
• ½ cup diced cucumber
• ½ cup shredded cheddar cheese
• 3 tbsp salsa
• ¼ cup ranch dressing
• 1 diced avocado
• 1 tbsp cilantro

Directions

• Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
• Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.
• Cut the ½ head of lettuce in half again. Place each wedge on a plate. Top with tomatoes, bell peppers, onion, cucumber, and shredded cheese.
• Mix salsa and ranch dressing together. Drizzle onto each wedge.
• Slice chicken and serve it along side of the wedge.