
Chicken fajita salad
3
Point(s)
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 flavor. 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
Fresh boneless skinless chicken tenderloins
6 strip(s)
WW Reduced fat shredded Mexican style blend cheese
¼ cup(s)
Olive oil
2 tsp, extra virgin
Uncooked onion(s)
1 cup(s), chopped, sliced
Cremini mushroom(s)
8 oz, sliced
Uncooked bell pepper(s)
1 cup(s), thinly sliced
Minced garlic
½ tsp
Canned tomatoes with green chilis
10 oz, 1 (10-oz) can, drained
Fajita seasoning mix
2 Tbsp
Romaine lettuce
4 cup(s), shredded
Fat free sour cream
4 tsp
Cilantro
2 Tbsp, chopped
Fresh lime(s)
½ item(s), halved