Chicken Fajita Salad with Poblano Buttermilk Dressing – Dinners under $10

dinners under $10 chicken fajita salad with poblano buttermilk dressingIt’s time for another Dinner under $10 recipe thanks to Everyday with Rachael Ray!

Today’s recipe is Chicken Fajita Salad with Poblano Buttermilk Dressing and it is in the May issue of the magazine. To see more dinner recipes under $10 you can go to my dinners under $10 category.

Everyday with Rachael Ray, May 2009
Serves 4; Prep 30 minutes (plus marinating); Cook 30 minutes
Juice of 2 limes
2 skinless, boneless chicken breasts (about 1 pound)
¼ cup plus 2 tablespoons extra-virgin olive oil
Salt and black pepper
2 poblano chiles, halved and seeded
1 sweet onion, thickly sliced
½ up buttermilk
4 medium flour tortillas
¼ teaspoon cayenne pepper
1 large head romaine lettuce, torn into bite-size pieces
  1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add a tablespoon olive oil and turn to cat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.
  2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, over and let stand for 15 minutes. Meanwhile grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.
  3. Peel the chiles and slice. Using a food processor, puree one-third of the chiles with the buttermilk, 1 tablespoon olive oil and the remaining 2 teaspoons lime juice; season with salt and black pepper. Transfer the remaining chiles to a medium bowl. Coarsely chop the grilled onion and add to the sliced chiles.
  4. Brush the tortillas with the remaining 2 tablespoons olive oil and season with the cayenne, salt and black pepper. Grill, turning once, until crisp, about 2 minutes; cut into wedges.
  5. In a large bowl, toss the romaine lettuce with half of the poblano dressing. Slice the chicken and serve on top of the romaine. Add the chile-onion mixture and the remaining dressing; serve with the grilled tortilla chips.

{ 2 comments… read them below or add one }

1 Sweet Serendiptiy May 18, 2009 at 9:21 pm

Wow, that sounds yummy! I’ll have to try it out.

BTW, I left you some bloggy luv on my site today 😀


2 LittlePeopleWealth May 19, 2009 at 12:36 am

That is awesome, thanks so much!


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