Chicken Fajita Salad Recipe
Fresh romaine, corn, olives, chicken, tomatoes, red onions and peppers make it hearty enough for a main dish, but light enough that it's still healthy and ready in 20 minutes.
Serving6
Ingredients
- 2 cups diced chicken
- 1 Tablespoon olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- ½ red onion, diced
- ½ (1.25 ounce) pkg taco seasoning
- 1 bunch fresh romaine lettuce, chopped
- 1 cup corn
- ½ cup sliced olives
- 2 roma tomatoes, diced
- Low Fat Chipotle Southwest Dressing, or Low Fat Chipotle Ranch Dressing (for topping)
Instructions
- In a large skillet over medium heat, brown chicken in olive oil.
- Add in peppers and onion until they start to get a little bit tender (you don't want mushy peppers on your salad).
- Remove from heat and stir in taco seasoning.
- In a large bowl, combine lettuce, corn, olives, and tomatoes. Add in the chicken and peppers.
- Serve with Chipotle dressing.
Notes
*Serving suggestion: top with crunchy tortilla strips
Nutrition
Calories: 156 kcal · Carbohydrates: 9 g · Protein: 9 g · Fat: 10 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 28 mg · Sodium: 215 mg · Potassium: 281 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 1031 IU · Vitamin C: 47 mg · Calcium: 18 mg · Iron: 1 mg