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
Uncooked boneless skinless chicken breast tenderloin
6 strip(s)
Onion
1 small
Cremini mushroom
8 oz
Bell pepper
1 cup(s)
Jarred minced garlic
½ tsp
Canned tomatoes with green chilis
10 oz
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
Lime
½ item(s)
Instructions
1
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.
2
Add onion, mushrooms and pepper slices to pan and cook for 7-10 minutes until softened.
3
Add garlic, tomatoes with chilies, spice mix and chicken. Stir to combine.
4
Cook for an additional 5 minutes for flavors to meld.
5
Divide lettuce evenly on to two plates.
6
Top lettuce with evenly divided chicken fajita mixture.
7
Add 2 tbsp cheese, 2 tsp sour cream, 1 Tbsp fresh cilantro and lime juice to each salad.
8
Yields 1 salad per serving.
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