Monday, December 22, 2008

Chicken Fajita Salad

I used leftover chicken and shredded it for this salad. Saute green or red bell pepper with 1 TB heated olive oil and add chicken in to heat. In a salad bowl, combine 3 cups mixed greens, 1/4 cup kidney beans, and pecans. Add the peppers and chicken to salad and mix. Drizzle olive oil and balsamic to finish and serve. Makes one 3 block serving.

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