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Chicken Fajita Salad

Active Time: 25 minutes

Total Time: 25 minutes + marinating

Serves: 4 servings

INGREDIENTS

Chicken Fajita Salad

DIRECTIONS

  • 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.

NUTRITIONAL INFORMATION

(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 -