Chicken Fajita Salad
This delicious Tex-Mex Salad is filled with veggies and tossed with Chicken Fajita meat, tortilla strips and cilantro. Then it's served with Salsa Ranch Dressing. It's terrific for hot summer nights when you don't want to heat your kitchen. This main dish meal is perfect for company dinners, too. Gluten free.
Ingredients
- 2 chicken breasts boneless, skinless
- 1 recipe Homemade Taco Seasoning or 1 Taco Seasoning packet
- 2 bags Romaine lettuce
- 1 1/2 pints grape tomatoes halved
- 1 cucumber quartered and sliced
- 1 yellow bell pepper diced
- 3 green onions sliced
- 15 oz. can red kidney beans rinsed and drained
- 15 oz. can whole kernel corn drained
- 4 oz. whole ripe medium olives drained
- 4 oz. monterey jack cheese shredded
- tortilla strips for garnish
- cilantro for garnish
Instructions
- Prepare Homemade Taco Seasoning.
- Set aside.
- Wash veggies and pat dry.
- Place lettuce in salad bowl.
- Layer with tomatoes, cucumber, bell pepper, green onions, kidney beans, corn, olives and cheese.
- Refrigerate until ready to serve.
- Dredge chicken breasts in homemade taco seasoning. (Or substitute a taco seasoning packet).
- Make sure both sides are well covered.
- Grill over high heat until done approximately 15-20 minutes, until cooked through.
- Remove from heat.
- Slice chicken down into slices.
- To serve salad: Toss salad and place on individual plates.
- Garnish with cilantro, tortilla strips and chicken slices.
- Serve with your favorite salad dressing.
Notes
NOTE: I used Bolthouse Farms Salsa Ranch dressing. NOTE: If you want more chicken, then use one batch of Homemade Taco Seasoning for every 2 chicken breasts.
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