Tangy Chicken Fajita Salad

• 1-1/2 pound Thin Sliced Chicken Breasts
• 1 whole White Onion
• 1 whole Red Bell Pepper
• 1/2 cups Olive Oil
• 1/2 cups Distilled White Vinegar
• 3/4 ounces, weight Package Dry Italian Salad Dressing Mix
• 1/2 cups Fresh Lime Juice Plus Extra For Garnish If Desired
• 1 teaspoon Garlic, Chopped
• 1-1/2 ounce, weight Package Of Goya Sazon
• 1 head Lettuce
• 1 cup Shredded Colby Jack And Monterey Cheese Mix
• 1/2 cups Sour Cream
• Green Onions, For Garnish

1. 1. Prepare marinade at least 3 hours prior to cooking, but overnight would be best. First clean and slice the onions and peppers. Slice them 1/4" thick and place them on the bottom of a baking dish. Place chicken on top of the onions and peppers.
2. 2. In a small bowl, combine the olive oil, distilled white vinegar, Italian dressing mix, lime juice, garlic, and Goya Sazon. Pour 3/4 of the marinade over the chicken and vegetables and save the rest for "dressing" the salad. Put the chicken into the refrigerator to marinate for at least 3 hours or overnight.
3. 3. When ready to cook, grill the chicken over medium high heat until liquids run clear and the center of the chicken is no longer pink. Saute the vegetables in a saute pan over medium heat until soft and browned.
4. 4. Clean and chop the head of lettuce. Place a quarter of your lettuce at the bottom of the bowl. On top of that add a helping of your vegetables and some sliced chicken breast. Add 1/4 cup colby jack and monterey cheese combination, a tablespoon of sour cream, and a sprinkling of green onions. Squeeze fresh lime juice over top. Drizzle with leftover marinade.

chicken breasts, white onion, red bell pepper, olive oil, distilled white vinegar, ube, lime juice, garlic, ua sazon, head lettuce, monterey cheese, sour cream, green onions

Taken from tastykitchen.com/recipes/salads/tangy-chicken-fajita-salad/ (may not work)