Chicken Fajita Salad
4
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
2
Difficulty
Easy
Spice up your weeknight repertoire and add this quick, skillet recipe for two to your go-to line-up. It also works well for a packable lunch because it’s refreshing when enjoyed chilled. To keep the salad greens fresh and crisp, divide the different components of the dish into separate containers and wait to assemble it until right before digging in. Don’t stir the chicken and vegetable mixture too frequently while cooking so they’ll char which will give them a smoky flavour. If you don’t have fresh cilantro hand, you can use chopped green onion. For added heat and color, top with sliced fresh jalapeños.
Ingredients
Uncooked boneless skinless chicken breast tenderloins
6 strip(s)
Shredded reduced-fat Mexican-style cheese
¼ cup(s)
Olive oil
2 tsp(s), extra virgin
Onion
1 cup(s), sliced
Cremini mushrooms
8 oz, sliced
Bell pepper
1 cup(s), thinly sliced
Minced garlic
½ tsp(s)
Canned tomatoes with green chilis
10 oz, 1 (10-oz can), drained
Fajita seasoning mix
2 tbsp(s)
Romaine lettuce
4 cup(s), shredded
Fat free sour cream
4 tsp(s)
Cilantro
2 tbsp(s), chopped
Lime
½ wedge(s), halved
