Chicken Fajita Salad
A quick and delicious salad featuring seasoned chicken, sautéed peppers, and crisp lettuce, topped with cheese, sour cream, and cilantro.
Ingredients
Base Ingredients
- 3 cups chopped lettuce Romaine or iceberg works well.
- 1/2 cup sliced bell pepper Any color bell pepper can be used.
- 1/2 cup sliced onion
Chicken Ingredients
- 4 ounces raw boneless, skinless chicken breast, thinly sliced
- 2 teaspoons fajita seasoning Check salt level if store-bought.
- 2 teaspoons chopped garlic
- 1 teaspoon lime juice
Toppings
- 2 tablespoons shredded reduced-fat Mexican-blend cheese Can substitute with other cheese blends.
- 2 tablespoons light sour cream
- 1 tablespoon chopped fresh cilantro
- to taste salsa Optional.
Instructions
Preparation
- Place the chopped lettuce in a large serving bowl.
Cooking Vegetables
- Lightly coat a skillet with nonstick spray and heat over medium-high heat.
- Add the sliced bell pepper and onion. Cook, stirring often, for about 5 minutes until the vegetables are slightly softened and lightly browned.
Cooking Chicken
- Add the thinly sliced chicken, fajita seasoning, chopped garlic, and lime juice.
- Stir and cook for approximately 4 minutes, or until the vegetables are tender and the chicken reaches 165°F internally.
- Spoon the hot chicken and vegetable mixture over the lettuce.
- Finish with shredded cheese, sour cream, cilantro, and salsa if desired. Serve immediately.
Notes
For an attractive presentation, keep the lettuce in a wide bowl and spoon the chicken mixture down the center so the toppings remain visible. Store components separately to keep fresh. Chicken and veggies can be reheated before serving on fresh lettuce.