Fajita Chicken Salad


Make your own tasty fajita seasoning for this entreé salad.

-- Serves
SKILL LEVEL 4 servings
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)

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.

Total Time
Cook Time 10 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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