Chicken Fajita Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 519.3
  • Total Fat: 18.6 g
  • Cholesterol: 117.5 mg
  • Sodium: 1,980.8 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 44.2 g

View full nutritional breakdown of Chicken Fajita Salad calories by ingredient
Submitted by:

Introduction

Can sub lots of things for this - I used bits of this and that I had left over from stuffed peppers and other recipes. Can sub lots of things for this - I used bits of this and that I had left over from stuffed peppers and other recipes.
Number of Servings: 1

Ingredients

    2 cup Romane lettuce (by DANACRO)
    6 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
    .5 serving Raw Tomato (Medium, whole)
    .5 cup Onions & Peppers, Sauteed
    .125 cup Beans, black
    .125 cup La Victoria Enchilada Sauce
    4 tbsp Bear Creek Mango Lime Salsa
    4 serving Boathouse Farms Classic Ranch Yogurt Dressing (2 Tbsp)
    .5 serving Tostos whole wheat scoops (12 chips) per serv (by DTHOM948)

Directions

Season the chicken to your liking (I used cumin, paprika, salt, pepper) and bake 20-30 min at 400 degrees. Sautee peppers and onions as desired, toss in a few spoonfulls of black beans and the enchilada sauce. Let Chicken and pepper/onion mix cool slightly so as not to wilt lettuce. Toss everything together, crunch tortilla chips on top and enjoy!

Serving Size: 1 salad

Number of Servings: 1

Recipe submitted by SparkPeople user KRSTAVLO.

Rate This Recipe