RollinGreens Chopped fajita CHIC’KEN, red onions, red, orange and yellow mini bell peppers on a bed of iceberg lettuce served with a Balsamic Vinaigrette Dressing.
Serves 1 person
Ingredients
For Chopped Fajita CHIC’KEN
- 1 Bag RollinGreens Chopped fajita CHIC’KEN
- 2 cups water (Chopped fajita CHIC’KEN)
- 2 tbsp olive oil (Chopped fajita CHIC’KEN)
For the Dressing
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 clove garlic
For the Salad
- 2 cups washed and cubed iceberg lettuce
- 3 slices red onion
- 2 mini red bell peppers
- 2 mini orange bell peppers
- 2 mini yellow bell peppers
Instructions
- For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the salad, in a medium bowl, fill ¾ of water and add cut lettuce. Wash three times and drain. Dry lettuce and set aside.
- Wash, dry and slice all bell peppers.
- Cut onion into small slices.
- For the dressing, in a small bowl, add the olive oil. Dice garlic fine and add salt and mash together, then add to the bowl with oil and stir.
- Slowly add balsamic vinegar while stirring oil with a fork. Set aside until salad is prepared.
- In a large salad bowl add: Lettuce, bell peppers onions and a scoop of CHIC’KEN fajita. Dress with your preferred amount of dressing.
-Enjoy Chef Ko
