Chicken Fajita Salad Recipe

Name: Chicken Fajita Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pound chicken breast tenders, cut in half lengthwise; 1 1/2 cups (1/8 x 2-inch) julienne-cut green bell pepper; 1 cup (1/8 x 2-inch) julienne-cut red bell pepper; 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

Servings: persons

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 pound chicken breast tenders, cut in half lengthwise
1 1/2 cups (1/8 x 2-inch) julienne-cut green bell pepper
1 cup (1/8 x 2-inch) julienne-cut red bell pepper
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

1
Preheat oven to 425u00b0.
2
Combine 1/4 teaspoon salt, chili powder, and cumin in a small bowl. Place tortilla strips on a cookie sheet coated with cooking spray; sprinkle with half the cumin mixture. Bake at 425u00b0 for 15 minutes or until tortillas are crisp and lightly browned; cool on a wire rack.
3
Combine remaining cumin mixture and chicken in a zip-top plastic bag; shake to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 3 minutes on each side. Add julienne-cut green and red bell pepper and sliced onion; cook 4 minutes or until vegetables are tender, stirring frequently.
4
To make dressing, combine lime juice, olive oil, and 1/4 teaspoon salt in a large bowl; stir with a whisk. Combine lime-juice mixture and lettuce; toss well. Divide lettuce evenly among 4 plates; top each with chicken mixture, tomatoes, and baked tortilla strips.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Fajita Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Fajita Salad

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