Monday, March 9, 2009

Chicken Fajita Salad




For the chicken marinade:


1/4 C fresh lime juice


1/3 C water


2 T vegetable oil


1 dash granulated garlic


2T rice wine vinegar


2 tsp. mushroom soy sauce


1 tsp. liquid smoke


salt and pepper


1 tsp. chili powder


1/2 tsp. red pepper


1 tsp. granulated onion




Combine all ingredients and marinate 1 lb. of chicken for 4 hours or overnight. When you are ready to cook the chicken, warm 1-2 T olive oil and cook chicken in batches. Throw out the remaining marinade. Serve with fajitas, lettuce, cheese, salsa and any other fajita salad ingredients.

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