Chicken fajita salad
4
Points®
Total Time
45 min
Prep
15 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
Olive oil
2 tsp, extra virgin
Uncooked boneless skinless chicken breast tenderloin
6 strip(s)
Onion
1 small, sliced
Cremini mushroom
8 oz, sliced
Bell pepper
1 cup(s), thinly sliced
Jarred 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
Shredded reduced fat Mexican-style cheese blend
¼ cup(s)
Reduced fat sour cream
4 tsp
Cilantro
2 Tbsp, chopped
Lime
½ item(s), halved
