Description
This delicious fajita chicken salad combines tender chicken with fresh vegetables, perfect for a light and healthy meal.
Ingredients
Scale
- 2 small boneless skinless chicken breasts
- 1 Tablespoon fajita seasoning (or taco seasoning)
- 2 Tablespoons olive oil (divided)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 small onion (thinly sliced)
- 8 cups romaine lettuce (chopped)
- 1 avocado (thinly sliced)
- ½ cup salsa
- 2 Tablespoons cilantro (finely chopped)
- 1 clove garlic (grated)
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon lime juice
Instructions
- Season each side of the chicken breasts with 1 teaspoon fajita seasoning.
- Heat 1 Tablespoon of oil in a large skillet over medium high heat. Once hot, add the chicken and cook for 5-6 minutes per side, until it is cooked through and is 165º F. Remove the chicken from the pan.
- Toss together the remaining oil and fajita seasoning with the sliced peppers and onion. Add to the hot pan and cook until they are soft, but not mushy, about 5-6 minutes.
- Divide the lettuce between 4 bowls, slice the chicken breast and divide equally between the bowls. Top with the bell peppers, and top with sliced avocado.
- To prepare dressing, place all of the ingredients in a small food processor or blender. Blend until smooth.
Notes
- This salad is a great way to use leftover chicken as well.
- Feel free to adjust the vegetables based on what’s in season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg