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Sizzling Hot Fajita Salad

Sizzling Hot Fajita Salad
  • Prep 25 min
  • Total 0 min
  • Ingredients 10
  • Servings 4
Use convenient, pre-seasoned chicken breasts to make this healthy Southwestern salad into a mouthwatering meal.
Updated March 1, 2005

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

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.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
220
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
45mg
15%
Sodium
800mg
33%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
10g
Protein
19g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
6%
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.
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