Recipe: Fajita Chicken Salad with Homemade Fajita Seasoning

FAJITA CHICKEN SALAD

"Make your own tasty fajita seasoning for this entree salad."

FOR THE FAJITA SEASONING:
1 1/2 teaspoons Tone's Ground Cumin
1 1/2 teaspoons Tone's Oregano Leaves
1 teaspoon salt
1 teaspoon Tone's Garlic Powder
1/2 teaspoon Tone's Spanish Style Paprika
1/2 teaspoon Tone's Ground Cayenne Pepper

FOR THE FAJITA SALAD:
1 pound boneless skinless chicken breasts, cut into 1/2-inch-thick strips
2 tablespoons Mazola Corn Oil
2 red or green bell peppers, sliced
1 red onion, sliced
1/4 cup red wine vinegar
4 cups torn lettuce
2 tomatoes, sliced
1 avocado, pitted, peeled, sliced
FOR SERVING (optional):
Warmed flour tortillas, prepared salsa and sour cream (optional)

Combine seasoning ingredients in medium bowl. Add chicken, tossing to coat. Set aside.

Heat oil in large skillet over medium-high heat until hot. Cook and stir bell peppers and red onion 2 to 3 minutes or until crisp-tender.

Add chicken to the skillet; cook and stir 3 to 5 minutes or until center is no longer pink. Remove from heat; drizzle with vinegar and toss to coat.

Arrange lettuce, tomatoes and avocado on individual plates; top with chicken mixture. Serve with tortillas, salsa and sour cream, if desired.

Makes 4 servings
Source: Tones, ACH Food Companies, Inc.