Melissa's Chicken Fajita Salad

Name: Melissa''s Chicken Fajita Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 lbs boneless skinless chicken breast cut into strips; 2 large green peppers cut into strips; 1.5 medium onions cut into strps; 2 Tbsp Olive oil; 1 envelope Old El Paso Fajita Seasoning; 2 Tbsp water; 8 cups iceberg lettuce shredded; 1 cup sour cream

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 4

Ingredients

1.5 lbs boneless, skinless chicken breast, cut into strips2 large green peppers, cut into strips1.5 medium onions, cut into strps2 Tbsp Olive oil1 envelope Old El Paso Fajita Seasoning2 Tbsp water8 cups iceberg lettuce, shredded1 cup sour cream

Directions

Cut chicken, bell peppers, and onion into strips. Saute chicken, peppers, and onion in olive oil until chicken is cooked through. Add fajita seasoning and water and mix until chicken, peppers, and onions are coated. Spoon 1/4 chicken fajita mix onto 2 cups lettuce and top with 1/4 cup sour cream.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MELMELGHS93.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 398.0
Total Fat: 19.9 g
Cholesterol: 107.8 mg
Sodium: 948.7 mg
Total Carbs: 18.7 g
Dietary Fiber: 2.7 g
Protein: 38.3 g

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Chicken Enchilada-Style for the Slow Cooker

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN