Description
This chicken fajita taco salad has all the flavors of a fajita, but in salad form. It's loaded with flavorful seared chicken, sautéed peppers and onions, a homemade corn and bean salsa, and all of your favorite toppings.
Ingredients
Olive oil or avocado oil
3 bell peppers, sliced into strips
1/2 sweet or yellow onion, sliced into strips
1 ounce taco seasoning, divided
1 pound chicken breasts, cut into bite-sized pieces
Juice of 1 lime
2 romaine hearts, chopped
For the corn and bean salsa:
1/2 cup canned or frozen corn
1/2 cup canned black beans
1/4 cup chopped cilantro
1/2 cup quartered cherry tomatoes
1/2 small red onion, diced
1/4 cup diced jalapeños
Juice of 2 limes
1 teaspoon avocado oil (or whatever you usually use)
1/4 teaspoon salt
1/4 teaspoon black pepper
Topping Ideas
Guacamole or sliced avocado
Cheese (we love queso fresco, cojita, quesadilla cheese, or monterey jack)
Tortilla strips
Sour cream or plain greek yogurt
Jalapeños
Instructions
- Add onions, peppers, 1 tablespoon of oil, and half of the taco seasoning to a large mixing bowl and mix to combine. Then add the chicken, another tablespoon of oil, lime juice, and remaining taco seasoning to a second mixing bowl and combine. Set aside.
- Add 1 tablespoon of oil to a large pan over medium heat. Then add the peppers and onions and cook, stirring frequently, for about 10 minutes, or until tender. Transfer the peppers and onions to a serving bowl and set aside.
- Add another tablespoon of oil to the pan that you cooked the vegetables in, then add the chicken. Cook for 6-8 minutes, stirring frequently, until cooked through. Remove the chicken from the heat and set aside.
- Add the corn and bean salsa ingredients to a mixing bowl and mix until well combined.
- Compile the salads. Add lettuce, chicken, peppers and onions, corn salsa, and your desired toppings (see "Topping Ideas") to bowls and enjoy!
Notes
See "Topping Ideas" for suggested toppings.
Nutritional information is only an estimate and does not include toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad
- Calories: 442
- Sugar: 14.2 g
- Sodium: 921 mg
- Fat: 19.8 g
- Carbohydrates: 37 g
- Protein: 33.6 g
- Cholesterol: 82.7 mg