Foolin’ With Fajitas

Five years ago I would have considered the idea of using a jar of marinade an insult to true cooks. But time has won out over recipes that call for 20 ingredients, and these days I consider that the quality of most commercial marinades is fine.

FAJITAS CHICKEN SALAD

1 whole boneless, skinless chicken breast

1/2 cup bottled fajitas marinade

1 sweet red pepper

2 cups lettuce or other salad greens

1 ounce blue cheese, crumbled

2 tablespoons coarsely chopped walnuts

3 tablespoons olive oil

1/2 tablespoon Sherry or balsamic vinegar

1/2 teaspoon prepared mustard

Salt

Freshly ground white pepper

Place chicken breast between 2 sheets wax paper and pound with bottom of skillet or meat pounder to flatten to even 1/2-inch thickness. Trim off any fat. Place chicken in shallow dish and pour in fajitas marinade. Set aside at room temperature 30 minutes.

Using long-handled fork, place red pepper over stove flame to blacken all sides. Place in plastic bag, seal and set aside 30 minutes.

Either broil chicken in oven broiler, allowing 3 to 5 minutes per side, or place on grill and grill 3 to 5 minutes per side. Cut into strips.

Peel and discard blackened skin from pepper. Core and seed pepper and cut into thin strips.

To assemble, arrange greens on serving plate. Top with red pepper and chicken strips. Sprinkle with blue cheese, then walnuts.

Whisk together olive oil, vinegar, mustard and salt and pepper to taste in small bowl. Pour evenly over salad. Makes 2 servings.

Note: Fajitas marinade is available in most supermarkets in ethnic or Hispanic food sections. If not, use favorite recipe. Extra chicken can be cooked and refrigerated up to 2 days to use in other dishes.