Fajita Chicken Salad

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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