Chicken Fajita Salad

Southern Living
This recipe can easily be doubled if you're serving a large group.
Makes 4 servings


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1/2 (24-oz.) package frozen PILGRIM'S PRIDE Grilled Chicken Breast Strips
1 large onion, sliced
1 large red bell pepper, sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon olive oil
4 (10-inch) burrito-size flour tortillas
1 medium head iceberg lettuce, torn (about 6 cups)
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
Toppings: sour cream, salsa, guacamole, Ranch dressing, lime wedges, chopped fresh cilantro


Prep: 10 Minutes
Cook: 20 Minutes

Prepare chicken strips according to stove-top package directions. Remove chicken from skillet.

Sauté onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned. Stir in chicken strips and 2 Tbsp. water, and cook 2 to 3 minutes or until mixture is thoroughly heated.

Arrange tortillas in 4 individual serving bowls. Divide lettuce and cheese evenly in tortilla-lined bowls. Top with hot chicken mixture. Serve with desired toppings.

Created date

August 2007