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97% would make again

Chicken Fajita Salad

June 10, 2019

Ingredients

for 2 servings

  • 2 tablespoons canola oil
  • 1 boneless, skinless chicken breast
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 onion, medium, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon chili flakes
  • 1 teaspoon salt
  • 1 head romaine lettuce, chopped
  • 1 avocado, sliced

Nutrition Info

  • Calories 691
  • Fat 49g
  • Carbs 39g
  • Fiber 12g
  • Sugar 16g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
  2. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
  3. In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
  4. In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
  5. Enjoy!

Ingredients

for 2 servings

  • 2 tablespoons canola oil
  • 1 boneless, skinless chicken breast
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 onion, medium, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon chili flakes
  • 1 teaspoon salt
  • 1 head romaine lettuce, chopped
  • 1 avocado, sliced

Nutrition Info

  • Calories 691
  • Fat 49g
  • Carbs 39g
  • Fiber 12g
  • Sugar 16g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
  2. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
  3. In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
  4. In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
  5. Enjoy!

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