4 skinless, boneless chicken breasts
1 pkg. dry fajita mix
1 cup Mayonnaise
½ cup sour cream
2/3 pkg. Parmesan Cheese, cut in cubes
4 green onions
1 TB Dijon Mustard
2 – Chipotle peppers, from a can
1 ½ tsp. minced garlic
1 tsp. Worcestershire sauce
1 head Romaine lettuce, rinsed
1/3 pkg. Parmesan Cheese, shredded
Tortilla Chips, broken into bite size pieces
Red Bell Pepper, sliced into thin rings
1 can Black beans, drained and rinsed
1 can Mexicorn or regular corn, drained
“Train yourself to be godly. For physical training is of some value, but godliness has value for all things, holding promise for both the present life and the life to come.” 1Timothy 4:7-8
Created on April 12th, 2010
Flatten chicken breasts between 2 sheets of freezer paper.
Season with dry fajita seasoning mix.
Spray a skillet with Pam and heat pan to medium high.
Cook chicken on each side till no longer pink. (about 4 minutes on each side)
In a blender or food processor, combine mayonnaise, sour cream, parmesan cheese, green onions, Dijon mustard, chipotle peppers, garlic and Worcestershire sauce.
Blend until smooth.
Tear romaine into bite size pieces.
Place into serving bowl or individual servings.
Top with shredded parmesan cheese, tortilla chips, bell pepper, black beans and corn.
Arrange chicken on top.
Top with dressing. Enjoy!