Fajita Chicken Salad

Looking for a Spanish dinner? Enjoy tender chicken breasts cooked in chili powder, pepper and cumin served over flavorful lettuce salad, topped with tortilla strips. Ready in 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 4
 

Ingredients

2
(8-inch) flour tortillas

SALAD

1
tablespoon oil
1
tablespoon red wine vinegar
1
teaspoon chopped fresh cilantro
1
teaspoon fresh lime juice
1/2
teaspoon sugar
1/8
teaspoon garlic powder
4
cups shredded leaf lettuce

CHICKEN

2
boneless skinless chicken breast halves, thinly sliced
1
small onion, cut into thin wedges
1
red or green bell pepper, cut into 1x1/4x1/4-inch strips
1/2
teaspoon chili powder
1/2
teaspoon coarse ground black pepper
1/4
teaspoon cumin

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Cut tortillas into 1/4-inch strips; cut strips into 2-inch pieces. Place in single layer on ungreased cookie sheet. Bake at 375°F. for 6 to 8 minutes or until lightly browned and crisp.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine all salad ingredients except lettuce; shake well. In medium bowl, combine lettuce and dressing; toss gently to coat. Arrange on 4 individual plates.
  • 3 Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add all chicken ingredients; cook and stir 5 to 7 minutes or until chicken is no longer pink and vegetables are tender. Place 1/4 of warm chicken mixture on each salad; top with tortilla strips.
  • 1 Heat oven to 375°F. Cut tortillas into 1/4-inch strips; cut strips into 2-inch pieces. Place in single layer on ungreased cookie sheet. Bake at 375°F. for 6 to 8 minutes or until lightly browned and crisp.
  • 2 Meanwhile, in small jar with tight-fitting lid, combine all salad ingredients except lettuce; shake well. In medium bowl, combine lettuce and dressing; toss gently to coat. Arrange on 4 individual plates.
  • 3 Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add all chicken ingredients; cook and stir 5 to 7 minutes or until chicken is no longer pink and vegetables are tender. Place 1/4 of warm chicken mixture on each salad; top with tortilla strips.

EXPERT TIPS

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Expert Tips

Fajita, the Spanish name for marinated and grilled meat that's been cut into strips, originally applied to skirt steak, but the meaning has been broadened to include spicy chicken served with flour tortillas.

Use flat leaf parsley in place of cilantro if your family is not fond of the pungent herb.

Serve Fajita Chicken Salad with Spanish rice and refried beans, accompanied by sangria (Spanish wine mixed with fruit juices). End the meal with flan, a caramel custard.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
50mg
50%;
Sodium
135mg
135%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
45%;
Calcium
4%;
Iron
10%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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