Chicken Fajita Salad
- Total Time
- 0:40
- Prep
- 0:10
- Cook
- 0:30
- Serves
- 2
- Difficulty
- Easy
Spice up your salad using delicious chicken tenders mixed with tasty vegetables and seasoning to make a quick weeknight meal.
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fresh boneless skinless chicken tenderloins6 strip(s)
-
olive oil2 tsp, extra virgin
-
uncooked onion(s)1 cup(s), sliced
-
Cremini mushrooms8 oz, sliced
-
uncooked bell pepper(s)1 cup(s), thinly sliced
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minced garlic½ tsp
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fresh tomato(es)10 oz, canned with chilies, drained
-
fajita seasoning mix2 Tbsp
-
romaine lettuce4 cup(s), shredded
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WeightWatchers Natural reduced fat Mexican style blend shredded cheese¼ cup(s)
-
fat free sour cream4 tsp
-
cilantro2 Tbsp, chopped
-
fresh lime(s)½ item(s), halved
- Heat olive oil in a large nonstick sauté pan. Cook chicken tenders about 12-15 minutes (turning once during cooking) until internal temperature reaches 165ºF, remove to a plate.
- Add onion, mushrooms and pepper slices to pan and cook for 7-10 minutes until softened.
- Add garlic, tomatoes with chilies, spice mix and chicken. Stir to combine.
- Cook for an additional 5 minutes for flavors to meld.
- Divide lettuce evenly on to two plates.
- Top lettuce with evenly divided chicken fajita mixture.
- Add 1/8 cup cheese, 2 tsp fat-free sour cream, 1 Tbsp fresh cilantro and lime juice to each salad.
- Yields 2 chicken fajita salads.