If eating more fruits and vegetables is on your family’s list of goals this year, summer is a tasty time to work towards that goal! Using salad as a base for meals or snacks is a great way to fill half your plate with fruits and veggies. Salads are great because even though the dish starts out similarly, by choosing different ingredients or dressing, it can look and taste different every time. This recipe is a nice way to get multiple food groups and works great for a busy, hot summer day. Using a bottled marinade is one way to keep kitchen time to a minimum. Get the kids to help so the meal gets on the table even faster!

Chicken Fajita Salad

Preparation:
Prep Time: 15 minutes + marinating
Cook Time: 10 minutes
Amount: 4 servings

Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
1/2 cup sliced onions
1/2 cup sliced red bell peppers
1/2 cup sliced green bell peppers
1 cup Culinary Circle Mayan Fajita marinade & cooking sauce
1 (10 ounce) bag romaine lettuce
Toppings: diced tomatoes, sliced green onions, shredded Cheddar cheese, salsa, sour cream, sliced avocados

Directions:
1. Place chicken, onions, peppers and marinade in a recloseable food storage bag; seal. Toss to coat. Refrigerate several hours or overnight

2. Remove chicken and vegetables from marinade; discard marinade. Preheat large skillet to high heat. Add chicken and vegetables. Sauté until chicken is cooked through and vegetables are tender (about 10 minutes).

3. Divide lettuce among 4 large salad plates. Top with tomatoes, onions and cheese. Place chicken and vegetables in center of salad. Top with avocados, salsa and sour cream.

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Lawndale News
5533 W. 25th St.
Cicero, IL 60804
ATTN. Fresh Take on Health and Nutrition Column from Jewel-Osco

Until next time!