Daisy's Grilled Chicken Salad

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
6 oz boneless skinless chicken breast fillet3/4 tsp Sauer's Seasoned Meat Tenderizer 2 cups Iceberg Lettuce (shredded)1/4 cup Green Peppers (sliced thinly)12 thin slices Onions1/4 cup Supremo Chihuahua Mexican Shredded Cheese1 tbsp canola oil
Directions
Wash and pat dry chicken fillet. Cut chicken into 1/2 inch thick slices. Marinade the chicken with Sauer's Seasoned Meat Tenderizer for at least an hour. Sliced iceberg lettuce, green peppers, onions thinly and place them into a bowl.

Heat up skillet with canola oil till it is smoking hot. Cook chicken in a skillet on high heat for 4 - 5 minutes flipping halfway. Place on top of cut vegetables. Sprinkle Chihuahua cheese on it.

Serve with Pico de gallo


Serving Size:�1

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 469.7
  • Total Fat: 24.6 g
  • Cholesterol: 125.0 mg
  • Sodium: 1,217.4 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 47.6 g

Member Reviews