My favorite meal to get at a Mexican restaurant is chicken fajitas. It’s a lot of food so I only eat one tortilla and bring half of the chicken and veggies home. That’s how I got the idea to make a chicken fajita salad.
We had been out to eat at a Mexican restaurant and I brought half of the meal home. When I reheated the chicken and veggies, I decided to drop it on a bed of lettuce leaves. It was really good.
So here’s my healthy, homemade recipe. Enjoy!
Chicken Fajita Salad
2 4-ounce chicken breasts, skinless and boneless
Fajita seasoning dry packet
1/2 onion
1/2 bell pepper
1/2 tomato
Cooking spray
3 cups romaine lettuce
2 Tbs. salsa
2 Tbs. nonfat sour cream
Cut chicken breasts into thin strips. Place in a bowl, cover with water and add 2 tablespoons of dry fajita seasoning. Cover and put in the refrigerator to marinate for one hour.
Cut onion, pepper, and tomato into long slices. Keep tomato separate – it will be added last. Coat a nonstick skillet with cooking spray and heat on medium-high heat. Add marinated chicken pieces, onions, and peppers. Stir often and continue cooking until chicken is done and vegetables are crisp tender. Add tomato slices and cook 1-2 more minutes.
Divide lettuce into two serving bowls. Top each salad with half of the meat and vegetable mixture. Add 1 Tbs. of salsa and sour cream to each salad.
Makes two salads. One serving is 225 calories.
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