4 Boneless Skinless Chicken Breasts 1 Tbsp. fat free Ranch Dressing 1 (16 oz.) can Pear or Peach slices, drained and chopped 1 (11 oz.) can Mandarin Oranges 1 cup Red or Green Bell Peppers diced 2 Scallions or Green Onions sliced 1/3 cup Fat-Free Mayonnaise 2 Tbsp. Lime Juice a dash Cayenne Pepper 10 Mission® Light or Fat Free Flour Tortillas
1. Arrange chicken breasts on a broiler pan sprayed with non-stick cooking spray. Brush with ranch-style dressing. Broil at 500 degrees four inches from heat for 7 to 10 minutes. Dice chicken. 2. In a bowl, combine the chicken, peaches, oranges, bell pepper and onions. In separte bowl, stir together mayonnaise, lime juice and cayenne. 3. Stir dressing into chicken mixture and toss gently. Spoon mixture onto tortillas, fold in sides and roll up tightly to serve. 4. Salad can be covered and chilled up to 24 hours in advance.
Enjoy this delicious chicken salad Mexican recipe!