Chicken Fajita Salad
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 teaspoon salt, divided
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 4 6-inch corn tortillas, cut into 1/2 inch strips
- cooking spray
- 1 lb chicken breast tenders, cut in half lengthwise
- 1 1⁄2 cups julienne-cut green bell peppers (1/8 x 2-inch)
- 1 cup julienne-cut red bell pepper (1/8 x 2-inch)
- 1⁄2 cup onion, thinly sliced
- 1⁄4 cup fresh lime juice
- 2 1⁄2 tablespoons olive oil
- 7 cups romaine lettuce leaves, torn
- 2 cups halved cherry tomatoes
directions
- Preheat oven to 425 degrees.
- Combine 1/4 t.
- salt, chili powder, and cumin in a small bown.
- Place tortilla strips on a cookie sheet coated with cooking spray and sprinkle with half the cumin mixture.
- Bake 425 degrees for 15 minutes or until tortillas are crisp and lightly browned and then cool on a wire rack.
- Combine remaining cumin mixture and chicken in a zip-top plastic bag and shake to coat.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add chicken and cook 3 minutes on each side.
- Add julienne-cut green and red bell peppers and sliced onion and cook for 4 minutes until vegetables are tender.
- Stirring frequently.
- To make dressing: Combine lime juice, olive oil, and 1/4 t.
- salt in a large bowl; stir with a whisk.
- Combine lime-juice mixture and lettuce and toss well.
- Divide lettuce evenly among 4 plates.
- Top each with chicken mixture, tomatoes and baked tortilla strips.
- Serving size: 1-3/4 cups lettuce, 3/4 cup chicken, 1/2 cup tomatoes and 12 tortilla strips.
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RECIPE SUBMITTED BY
<p>My husband and I are both retired...we live on a small lake in Michigan...I like cooking and trying out the recipes on Zaar...for fun we enjoy the companionship of our wonderful family and friends.</p>