Chicken Fajita Salad
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 (6 ounce) package southwestern-seasoned chicken breast, strips (in the lunch meat section)
- 1 bunch green onion, chopped
- 1 sweet pepper, any color, chopped
- 1 (2 1/4 ounce) can sliced black olives, drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans or (15 ounce) can pinto beans, rinsed and drained
- 1 head lettuce, torn (or 1 bag of ready made salad)
- 2 tomatoes, diced
- 2 cups shredded cheddar cheese
- 1 (15 ounce) bag tortilla chips
- 1 (8 ounce) carton sour cream
- 16 ounces salsa
directions
- Very lightly toss together the first 9 ingredients.
- To serve, lightly crush a handful of tortilla chips on each plate, cover with a serving of the salad and top with salsa and sour cream to taste; I always add more cheese on top of mine too!
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RECIPE SUBMITTED BY
Hippie2MARS
Chattanooga, Tennessee
I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!