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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