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Sizzling Hot Fajita Salad

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

220 Calories, 9g Total Fat, 19g Protein, 16g Total Carbohydrate, 10g Sugars

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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