Easy Chicken Fajitas

• 1 medium tomato, seeded and chopped
• 2 tablespoons chopped onion
• 2 tablespoons minced fresh cilantro
• 4-1/2 teaspoons olive oil
• Dash salt
• 1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 1/3 cup Italian salad dressing
• 1/2 cup sliced onion
• 1 tablespoon canola oil
• 4 flour tortillas (6 inches), warmed
• Shredded Monterey Jack cheese, shredded lettuce and sour cream

1. In a small bowl, combine the first five ingredients; set aside. Place the chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.
2. In a large skillet, saute onion in oil for 3 minutes or until crisp-tender; remove and set aside. In the same skillet, saute chicken until no longer pink. Return onion to the pan; cook and stir until onion is tender.
3. Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides.

tomato, onion, fresh cilantro, olive oil, salt, chicken breasts, italian salad dressing, onion, canola oil, flour tortillas, cheese

Taken from www.tasteofhome.com/recipes/easy-chicken-fajitas/ (may not work)