Chicken Fajita Salad

• 1/2 (24-oz.) package frozen PILGRIM'S PRIDE Grilled Chicken Breast Strips
• 1 large onion, sliced
• 1 large red bell pepper, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 4 (10-inch) burrito-size flour tortillas
• 1 medium head iceberg lettuce, torn (about 6 cups)
• 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
• Toppings: sour cream, salsa, guacamole, Ranch dressing, lime wedges, chopped fresh cilantro

1. Prepare chicken strips according to stove-top package directions. Remove chicken from skillet.
2. Saute onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned. Stir in chicken strips and 2 Tbsp. water, and cook 2 to 3 minutes or until mixture is thoroughly heated.
3. Arrange tortillas in 4 individual serving bowls. Divide lettuce and cheese evenly in tortilla-lined bowls. Top with hot chicken mixture. Serve with desired toppings.

s, onion, red bell pepper, chili powder, ground cumin, salt, olive oil, flour tortillas, head iceberg lettuce, shredded monterey jack cheese with peppers, sour cream

Taken from www.myrecipes.com/recipe/chicken-fajita-salad-0 (may not work)