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Fajita Chicken Salad

The Goods
  • Seasoning:
  • 1-1/2 teaspoons ground cumin seed
  • 1-1/2 teaspoons leaf oregano
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Fajita Salad
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch-thick strips
  • 2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
  • 2 red or green bell peppers, sliced
  • 1 red onion, sliced
  • 1/4 cup red wine vinegar
  • 4 cups torn lettuce
  • 2 tomatoes, sliced
  • 1 avocado, pitted, peeled, sliced
  • Warmed flour tortillas, prepared salsa and sour cream (optional)

Make your own tasty fajita seasoning for this entreé salad.

4 servings
Prep Time:
15 min
Cook Time:
10 minutes
Total Time:
25 min
Make Good is Easy

Combine seasoning ingredients in medium bowl.  Add chicken, tossing to coat.  Set aside.

Heat oil in large skillet over medium-high heat until hot.  Cook and stir bell peppers and red onion 2 to 3 minutes or until crisp-tender.  Add chicken; cook and stir 3 to 5 minutes or until center is no longer pink.  Remove from heat; drizzle with vinegar and toss to coat.

Arrange lettuce, tomatoes and avocado on individual plates; top with chicken mixture.  Serve with tortillas, salsa and sour cream, if desired.


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