At Costco today, we bought lamb chops, and planned to barbeque them tonight. However, at dinner time it was raining, so we decided to have soup, salad and hummus with na’an bread instead. That way, the chef stayed dry, and we’ll enjoy the lamb chops tomorrow.
In the meantime, here’s a favourite summer dinner, from an Old El Paso recipe brochure.
Grilled Fajita Salad
- ½ cup vegetable oil, divided
- ¼ cup lime or lemon juice
- ¼ cup water
- 1 pkg (35 g) Old El Paso Fajita Seasoning Mix
- 1 lb boneless, skinless, chicken breast halves
- 1 each red and yellow pepper, seeded and quartered
- 1 small red onion, peeled and quartered
- 1 head romaine lettuce, torn into bite-sized pieces
- In large baking dish, whisk together ¼ cup oil, 2 tbsp lime juice, water and seasoning mix.
- For dressing, remove 2 tbsp of mixture and place in small bowl. Stir in remaining oil and lime juice; set aside
- Place chicken, peppers and onion in baking dish containing remaining marinade, turn to coat.
- Cover and refrigerate for at least one hour.
- Preheat grill to medium-high.
- Grill chicken and vegetables 5 to 7 minutes per side or until chicken is no longer pink, and vegetables are tender.
- Remove from grill and slice into thin strips.
- Place lettuce in large bowl.
- Spoon grilled fajita mixture on top and drizzle with remaining dressing.
- Toss to combine. Serve immediately.
Makes 4 to 6 servings.