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Sizzling Hot Fajita Salad

Use convenient, pre-seasoned chicken breasts to make this healthy Southwestern salad into a mouthwatering meal.

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  • prep time 25 min
  • total time
  • ingredients 10
  • servings 4
 

Ingredients

Dressing

1/3
cup nonfat sour cream
2
tablespoons oil
1
teaspoon lime juice
1/2
teaspoon sugar
1/2
teaspoon cumin

Salad

3
(4-oz.) pkg. refrigerated mesquite-seasoned boneless skinless chicken breast fillet, cut into bite-sized strips
2
medium onions, cut into thin wedges
1
red or green bell pepper, cut into small pieces
1/2
cup Old El Paso® Salsa
4
cups torn romaine lettuce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all dressing ingredients; blend well. Set aside.
  • 2 Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 2 minutes or until chicken is no longer pink and lightly browned, stirring frequently. Add onions and bell pepper; cover and cook 2 minutes.
  • 3 Add salsa; cook an additional 3 to 5 minutes or until vegetables are crisp-tender, stirring constantly.
  • 4 To serve, arrange lettuce on individual dinner plates. Top each with hot chicken mixture. Spoon dressing over salad.
  • 1 In small bowl, combine all dressing ingredients; blend well. Set aside.
  • 2 Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 2 minutes or until chicken is no longer pink and lightly browned, stirring frequently. Add onions and bell pepper; cover and cook 2 minutes.
  • 3 Add salsa; cook an additional 3 to 5 minutes or until vegetables are crisp-tender, stirring constantly.
  • 4 To serve, arrange lettuce on individual dinner plates. Top each with hot chicken mixture. Spoon dressing over salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
220
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
800mg
800%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
10g
10%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
60%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Fruit; 1 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.