Daisy's Grilled Chicken Salad

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
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
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
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
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