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Tangy Chicken Fajita

September 28, 2006
Tangy Chicken Fajita

In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.

In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

1/2 cup olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (.7 ounce) packages dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast (cubed)
1 onion (sliced)
1 green bell pepper (sliced)