6 T. bottled Italian salad dressing, divided
1/4 t. cumin
1 pound boneless skinless chicken breasts, cut into strips
2 c. sliced red or green peppers
1 c. sliced onions
1 c. cheddar cheese, grated
8 large iceberg lettuce leaves
sriracha hot chili sauce (optional)
- Mix 1/4 cup of the dressing and the cumin in a medium bowl.
- Add chicken; toss lightly. Cover and refrigerate 30 minutes to marinate.
- Add remaining 2 T. dressing to a large nonstick skillet.
- Add peppers and onions; mix lightly.
- Cook over medium heat 6 to 8 minutes or until the vegetables are crisp-tender.
- Remove vegetables from skillet and place in a separate bowl.
- Add chicken with the marinade to the skillet.
- Cook 8 to 10 minutes or until the chicken is cooked through.
- Return vegetables to the skillet and cook 2 to 3 minutes more.
- Spoon chicken mixture evenly onto lettuce leaves. Sprinkle with cheese and add a bit of hot sriracha sauce.
