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Chicken Fajita Salad

Chicken Fajita Salad

This recipe can easily be doubled if you're serving a large group.

Southern Living SEPTEMBER 2007

  • Yield: Makes 4 servings
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes


  • 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


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.


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Chicken Fajita Salad Recipe