Fajita Chicken Taco Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinade:Lime Juice, 1 tbspGarlic, 1 clove mincedBlack Pepper, 1 tspCayenne Pepper, 1/2 tspBoneless Chicken Breast, 1 1/2 Romaine Lettuce, 4 cups, shreddedCanned Pinto Beans, 1 1/2 cupsOnions, raw, 1/2scup, chopped Green Bell Peppers, 1/2 cup, chopped Cheddar Cheese 3/4 cup, shreddedRed Ripe Tomatoes, 1/2 cup, chopped*Tostitos Light Tortilla Chips, 4 ozs*Pace Chunky Salsa - Mild, 6 tbsp *Canola Oil, 2 tbsp
In a bowl combine Lime Juice, Garlic, Pepper, and Cayenne and stir together. Cut raw chicken into 1 1/2 inch chunks. Fold into Marinade and let sit for at least an hour in fridge. While that is chilling, cut up veggies and set aside.
After chicken has been marinaded drain off liquid. In a saute pan put 2 tbsp of canola oil. When the oil sizzles a little add onions and bell pepper. Stir and cook until a little brown and transluscent. Stir in Chicken and cook until brown. Let cool a bit.
Rinse beans in a strainer. On 4 plates arrange chips, lettuce, tomatoes, beans and chicken mixture. To top it off with cheese and salsa. Yummy! Sometimes I add low fat sour cream and black olives
Number of Servings: 4
Recipe submitted by SparkPeople user CHELLEBELLE104.
After chicken has been marinaded drain off liquid. In a saute pan put 2 tbsp of canola oil. When the oil sizzles a little add onions and bell pepper. Stir and cook until a little brown and transluscent. Stir in Chicken and cook until brown. Let cool a bit.
Rinse beans in a strainer. On 4 plates arrange chips, lettuce, tomatoes, beans and chicken mixture. To top it off with cheese and salsa. Yummy! Sometimes I add low fat sour cream and black olives
Number of Servings: 4
Recipe submitted by SparkPeople user CHELLEBELLE104.
Nutritional Info Amount Per Serving
- Calories: 468.7
- Total Fat: 17.1 g
- Cholesterol: 75.2 mg
- Sodium: 648.7 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 9.5 g
- Protein: 35.4 g
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