Chili's® Fajita Salad (Reduced-Fat)
By Todd Wilbur
This big salad of mixed greens, fajita steak, pico de gallo, black
beans, bell peppers, corn and guacamole comes slathered with two typed of salad
dressings plus fried tortilla chips, making the restaurant version a fat-filled
fiesta.
When made from scratch with this original Top Secret Recipes
formula, the two dressings are made fat-free, knocking the fat grams down to
around a third of what you munch down in the original. There are several
components here in this conversion, but this recipe make four of the huge
entree-size salads, and the results are worth the effort. This recipe clones
the steak version of the salad, but you can also replace the beef with chicken.
Marinade
2/3 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 large clove garlic, pressed
1 tablespoon granulated sugar
1 teaspoon liquid smoke
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
4 sirloin steaks (approximately 4 ounces each)
Fat-Free Chipotle Ranch Dressing
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 tablespoons buttermilk
1 tablespoon water
1 1/2 teaspoons white vinegar
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dillweed
dash garlic powder
dash ground black pepper
Fat-Free Santa Fe Dressing
1/3 cup fat-free Catalina dressing
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1/2 teaspoon white vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme
Pico De Gallo
2 medium tomatoes, chopped
1/2 cup chopped Spanish onion
1 jalapeno, seeded and sliced ( about 2 tablespoons)
2 teaspoons finely chopped cilantro
1/8 teaspoon salt
Southwestern Garnish
1 cup frozen corn, thawed
2/3 cup canned black beans, drained and rinsed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/8 teaspoon salt
Mixed Greens
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage
2 cups crumbled baked corn tortilla chips
1 cup guacamole
1. Prepare the marinade by combining all of the ingredients in a small
bowl. Stir well. Add meat to marinade, cover, and chill for at least 4 hours.
Marinating overnight is even better.
2. While meat marinates, prepare the dressings and garnishes. Combine the
ingredients for each of the dressings in separate small bowls. Stir well, then
cover and chill. Hope you have some more small clean bowls, because you're
going to need a few more for the garnishes. Combine the ingredients for each of
the garnished in separate bowls, then cover and chill these as well.
3. If you have some more room in the fridge, you may want to prepare your
greens now by combining the lettuces with the carrot and cabbage in a large
salad bowl. Cover this bowl and chill it until you are ready to assemble the
salads. You may choose to save this step until you are ready to grill the meat.
4. When the meat has marinated, preheat your barbecue grill to high heat.
5. Grill the steaks for 5 to 7 minutes per side or until done.
6. While the meat is grilling, prepare the salad by tossing the mixed
greens with the Santa Fe dressing in a large bowl.
7. Spoon approximately 1/8 of the greens into each of four plates.
8. Sprinkle 1/4 of the pico de gallo onto the greens on each plate,
followed by 1/4 of the Southwestern garnish.
9. Spoon 1/4 of the remaining greens onto the salad on each plate.
10. Sprinkle 1/4 of the tortilla chips over the greens on each plate.
11. Drizzle the ranch dressing over the salads with a sweeping motion.
If you have a n empty squirt bottle, such as an empty mustard or honey bottle,
fill that with the dressing and use it to drizzle the dressing across the salad.
12. When the meat is done grilling, slice each steak into bite-size
strips and arrange it over the top of each salad.
13. Spoon the guacamole onto the top of each of the sliced steaks and
serve.
Serves 4 as an entree.
Q
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