Instructions:

Don Pablo's Chicken Fajita Salad

A crisp tortilla bowl filled with romaine and iceberg lettuce then topped with marinated and mesquite-grilled chicken breast meat, Pico de Gallo, Monterey jack and aged sharp Cheddar cheeses, sour cream, fresh cilantro and lime. Serve with dressing, chips and salsa.

1 (10-inch) flour tortilla bowl
6 ounces chopped Romaine and iceberg lettuce
1 1/2 ounces Pico de Gallo
3 ounces chicken breast
2 ounces combo cheese
1 ounces sour cream
2 cilantro sprigs
1 lime wedge
2 ounces salad dressing

Place Romaine and iceberg lettuce in 10" Tortilla Salad Shell. Distribute Pico de Gallo along the left side of the tortilla shell on top of the lettuce mixture. Distribute combo cheese along the right side of the tortilla shell on top of the lettuce.

Place 1 teaspoon sour cream on top center portion of lettuce at the 12 o'clock position. Place cilantro springs on right side of sour cream slightly overlapping sour cream. Place lime wedge on left side of sour cream.

Place fajita meat on cutting board. Slice the fajita meat against the grain into 1/4-inch wide strips. Slice the 1/4-inch wide strips into approximately 1 1/2 to 2-inch long strips.

Distribute the sliced chicken meat down the center of the salad in between the Pico de Gallo and combo cheese beginning just below the sour cream and ending at the bottom of the salad.