Fajita Chicken Taco Salad

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Fajita Chicken Taco Salad calories by ingredient

Introduction

Something I grew up eating as a kid, but with ground beef. Gave it a twist with fajita chicken. Yummy! Something I grew up eating as a kid, but with ground beef. Gave it a twist with fajita chicken. Yummy!

Minutes to Prepare: 60

Minutes to Cook: 20

Number of Servings: 4

Ingredients

Marinade:

Lime Juice, 1 tbsp

Garlic, 1 clove minced

Black Pepper, 1 tsp

Cayenne Pepper, 1/2 tsp

Boneless Chicken Breast, 1 1/2

Romaine Lettuce, 4 cups, shredded

Canned Pinto Beans, 1 1/2 cups

Onions, raw, 1/2scup, chopped

Green Bell Peppers, 1/2 cup, chopped

Cheddar Cheese 3/4 cup, shredded

Red Ripe Tomatoes, 1/2 cup, chopped

*Tostitos Light Tortilla Chips, 4 ozs

*Pace Chunky Salsa - Mild, 6 tbsp

*Canola Oil, 2 tbsp

Directions

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.