Touchdown Chicken Fajitas
by Andrea Cunningham
4 skinless, boneless chicken breast halves
1/2 cup Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise
1 small red onion, cut into 1/2-inch slices
1 cup chopped, peeled jicama
15 oz canned black beans, rinsed and drained
1 large tomato, chopped
1 medium avocado, halved, seeded, peeled, and chopped
1/2 cup snipped fresh cilantro
8 10-inch flour tortillas, warmed
16 oz jar salsa
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1. Place chicken in plastic bag set in a shallow dish. For marinade, combine dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken; reserve marinade. Brush marinade over peppers and onion. In a large bowl toss together jicama, black beans, tomato, avocado, and cilantro; set aside.
2. For a charcoal grill, place chicken, peppers, and onion on rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170°F) and vegetables are crisp-tender, turning once halfway through grilling (allow 12 to 15 minutes for chicken and 8 to 10 minutes for vegetables).
3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto tortillas. Top with bean mixture and salsa. Top with shredded cheese and dairy sour cream, if desired. Roll up. Makes 8 servings.
