1 whole boneless, skinless chicken breast
1/2 c. fajitas marinade
1 sweet red pepper
2 c. lettuce or other salad greens
1 oz. blue cheese, crumbled
2 tbsp. coarsely chopped walnuts
3 tbsp. olive oil
1/2 tbsp. sherry or balsamic vinegar
1/2 tsp. prepared mustard
Salt and freshly ground white pepper to taste

Fajitas marinade is available in most supermarkets in Hispanic food section. If not, use favorite recipe.

Place chicken breasts between 2 sheets of wax paper, and pound with bottom of skillet or meat pounder to flatten to 1/2 inch thickness. Trim off any fat. Place chicken in shallow pan (glass pie dish is excellent) and pour in fajitas marinade. Set aside at room temperature, 30 minutes.

Meanwhile, roast red pepper using long-handled fork and placing pepper over stove flame to blacken on all sides. Place pepper in paper or plastic bag, seal and set aside 30 minutes.

Either broil or stove top grill chicken 3 to 5 minutes per side. Cut chicken into strips. Peel and discard blackened skin from pepper. Core and seed pepper, cut into strips.

Whisk together olive oil, vinegar, mustard and salt and pepper to taste in small bowl. Pour evenly over salad.

To assemble salad, arrange greens on serving plate. Top with red pepper and chicken strips, sprinkle with cheese, then walnuts. Makes 2 servings.