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Chicken Fajita Salad

Active Time: 25 minutes

Total Time: 25 minutes + marinating

Serves: 4 servings


Chicken Fajita Salad


  • Prepare seasoning mix according to package directions. Place chicken, onions, peppers and marinade in a recloseable food storage bag; seal. Toss to coat. Refrigerate several hours or overnight.
  • Remove chicken and vegetables from marinade; discard marinade. Preheat large skillet to high heat. Add chicken and vegetables. Saut√© until chicken is cooked through and vegetables are crisp tender (about 10 minutes).
  • Divide lettuce among 4 large salad bowls. Top with tomatoes, onions and cheese. Place chicken and vegetables in center of salad. Top with avocados, salsa and sour cream.


(does not include toppings)
Serving Size: 1/4 of recipe
  • Calories 220kcal -
  • Total Fat 8g -
  • Saturated Fat 0g -
  • Cholesterol 65mg -
  • Sodium 600mg -
  • Carbohydrates 9g -
  • Fiber 2g -
  • Protein 28g -