Description
Chicken Fajita Salad
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or canned)
- 1 avocado, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- In a bowl, combine the sliced chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix well to coat the chicken evenly.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until fully cooked and slightly browned. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onions. Sauté until vegetables are tender-crisp.
- In a large serving bowl, arrange the mixed salad greens. Top with cooked chicken, sautéed vegetables, cherry tomatoes, black beans, corn, avocado slices, and shredded cheddar cheese.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
Customize the salad by adding your favorite toppings such as salsa, sour cream, or jalapeños. This recipe is versatile and can be served warm or cold. Adjust seasonings to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Salad
- Method: Sauté, Toss
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Chicken Fajita Salad
